YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Crusted Chicken Pot Pie
Savor the comforting flavors of a classic pot pie reimagined with a cauliflower crust. Tender, juicy chicken mingles with a medley of peas, carrots, and onions in a light, creamy sauce, all encased in a delicious, nutrient-packed cauliflower base. This dish is the perfect balance between indulgence and clean eating, offering a hearty meal that warms the body and delights the senses.
INGREDIENTS
5 oz Chicken Breast
1 cup Cauliflower
1/2 cup Frozen Peas and Carrots
1/2 cup Unsweetened Almond Milk
1 tsp Olive Oil
1/4 cup Low-Fat Greek Yogurt
1/4 medium Onion
1 clove Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Chop the cauliflower into florets and pulse in a food processor until it reaches a rice-like consistency. Then press out excess moisture using a clean towel.
In a small bowl, mix the cauliflower rice with a small drizzle of olive oil, salt, and pepper. Press the mixture onto the bottom of a small baking dish to form an even crust. Bake for 10 minutes until lightly set.
While the crust bakes, season the chicken breast with salt and pepper. In a pan over medium heat, add olive oil and sauté the chopped onion and minced garlic until translucent and fragrant.
Add the diced chicken to the pan and cook until lightly browned. Stir in the frozen peas and carrots and allow them to warm through.
Mix in the almond milk and Greek yogurt to create a creamy sauce. Let it simmer for a few minutes until the sauce slightly thickens. Adjust seasoning with salt and pepper as needed.
Spoon the chicken and vegetable mixture evenly over the pre-baked cauliflower crust. Return to the oven and bake for an additional 12-15 minutes until the chicken is cooked through and the flavors meld together.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your hearty, creamy pot pie with a nutritious twist!