Creamy Cauliflower-Crusted Chicken Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower-Crusted Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Chicken Pot Pie

A comforting twist on a classic pot pie featuring tender chicken and vibrant mixed vegetables in a light, creamy sauce, all nestled beneath a crisp cauliflower crust. This dish offers a delightful balance of textures with a farm-fresh filling and a golden, savory crust that makes each bite both hearty and satisfying.

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NUTRITION

391kcal
Protein
45.9g
Fat
7.0g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 large Egg

1/2 cup diced Carrot

1/2 cup Green Peas

1/2 cup chopped Celery

1/4 cup diced Onion

1/4 cup Low-Fat Greek Yogurt

Salt & Pepper to taste

Fresh Thyme and Rosemary to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Steam the cauliflower until very tender. Drain excess moisture and mash the cauliflower in a bowl. Mix in the egg along with a pinch of salt and pepper to form the cauliflower crust mixture.

  • 3

    Season the chicken breast with salt, pepper, and a pinch of fresh herbs. Sear the chicken in a non-stick skillet over medium-high heat until lightly browned, then dice into bite-sized pieces.

  • 4

    In the same skillet, lightly sauté the diced onion, carrots, celery, and green peas until they soften, about 3-4 minutes. Stir in the low-fat Greek yogurt and a bit more herbs to create a light creamy sauce.

  • 5

    Combine the sautéed vegetables and chicken in a baking dish. Spread the mashed cauliflower mixture evenly over the top to form the crust.

  • 6

    Place the dish in the oven and bake for about 20-25 minutes, or until the cauliflower crust has set and turned golden.

  • 7

    Remove from oven, let cool slightly, and serve warm.

Creamy Cauliflower-Crusted Chicken Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower-Crusted Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Chicken Pot Pie

A comforting twist on a classic pot pie featuring tender chicken and vibrant mixed vegetables in a light, creamy sauce, all nestled beneath a crisp cauliflower crust. This dish offers a delightful balance of textures with a farm-fresh filling and a golden, savory crust that makes each bite both hearty and satisfying.

NUTRITION

391kcal
Protein
45.9g
Fat
7.0g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 large Egg

1/2 cup diced Carrot

1/2 cup Green Peas

1/2 cup chopped Celery

1/4 cup diced Onion

1/4 cup Low-Fat Greek Yogurt

Salt & Pepper to taste

Fresh Thyme and Rosemary to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Steam the cauliflower until very tender. Drain excess moisture and mash the cauliflower in a bowl. Mix in the egg along with a pinch of salt and pepper to form the cauliflower crust mixture.

  • 3

    Season the chicken breast with salt, pepper, and a pinch of fresh herbs. Sear the chicken in a non-stick skillet over medium-high heat until lightly browned, then dice into bite-sized pieces.

  • 4

    In the same skillet, lightly sauté the diced onion, carrots, celery, and green peas until they soften, about 3-4 minutes. Stir in the low-fat Greek yogurt and a bit more herbs to create a light creamy sauce.

  • 5

    Combine the sautéed vegetables and chicken in a baking dish. Spread the mashed cauliflower mixture evenly over the top to form the crust.

  • 6

    Place the dish in the oven and bake for about 20-25 minutes, or until the cauliflower crust has set and turned golden.

  • 7

    Remove from oven, let cool slightly, and serve warm.