Creamy Cauliflower-Crust Chicken Pot Pie

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

Creamy Cauliflower-Crust Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crust Chicken Pot Pie

Enjoy this comforting twist on a classic pot pie with a nutrient-packed cauliflower crust and tender chicken. The creamy filling melds lean chicken breast with a medley of mixed veggies in a light Greek yogurt sauce, all brought together with aromatic herbs for a satisfying and balanced meal.

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NUTRITION

317kcal
Protein
44.5g
Fat
8.4g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Cauliflower

1/2 cup Mixed Veggies (Carrots & Peas)

2 oz Plain Nonfat Greek Yogurt

1/4 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of thyme. In a small pan, heat olive oil over medium heat and sear the chicken for 2-3 minutes on each side until lightly browned; remove and cube once cooled.

  • 3

    Steam the cauliflower until just tender, then blend or mash lightly to form a rustic crust base.

  • 4

    In a saucepan, combine the low sodium chicken broth and Greek yogurt over low heat. Stir in the mixed veggies and add the remaining thyme, salt, and pepper. Bring to a gentle simmer.

  • 5

    Add the cubed chicken into the sauce and mix well.

  • 6

    Layer the creamy chicken and veggie filling in a small baking dish. Top evenly with the mashed cauliflower to form the crust.

  • 7

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbling and the cauliflower crust is slightly golden on top.

  • 8

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

Creamy Cauliflower-Crust Chicken Pot Pie

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

Creamy Cauliflower-Crust Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crust Chicken Pot Pie

Enjoy this comforting twist on a classic pot pie with a nutrient-packed cauliflower crust and tender chicken. The creamy filling melds lean chicken breast with a medley of mixed veggies in a light Greek yogurt sauce, all brought together with aromatic herbs for a satisfying and balanced meal.

NUTRITION

317kcal
Protein
44.5g
Fat
8.4g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Cauliflower

1/2 cup Mixed Veggies (Carrots & Peas)

2 oz Plain Nonfat Greek Yogurt

1/4 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of thyme. In a small pan, heat olive oil over medium heat and sear the chicken for 2-3 minutes on each side until lightly browned; remove and cube once cooled.

  • 3

    Steam the cauliflower until just tender, then blend or mash lightly to form a rustic crust base.

  • 4

    In a saucepan, combine the low sodium chicken broth and Greek yogurt over low heat. Stir in the mixed veggies and add the remaining thyme, salt, and pepper. Bring to a gentle simmer.

  • 5

    Add the cubed chicken into the sauce and mix well.

  • 6

    Layer the creamy chicken and veggie filling in a small baking dish. Top evenly with the mashed cauliflower to form the crust.

  • 7

    Bake in the preheated oven for 15-20 minutes until the sauce is bubbling and the cauliflower crust is slightly golden on top.

  • 8

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