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

A comforting twist on a classic pot pie featuring tender chicken, a medley of carrots and peas enveloped in a light, creamy sauce all topped with a golden, cauliflower-based crust. Enjoy the warm, savory flavors in a wholesome, clean rendition of a comfort food favorite.

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NUTRITION

388kcal
Protein
34.8g
Fat
15.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Cauliflower (chopped)

1 small Carrot (diced)

1/4 cup Frozen Peas

1/4 cup Skim Milk

1 tbsp Olive Oil

1 tbsp Whole Wheat Flour

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Steam the cauliflower florets until soft, then blend or mash to form a smooth puree. This will serve as the crust base.

  • 3

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear the chicken until golden on both sides and cooked through. Remove from skillet and dice into bite-sized pieces.

  • 4

    In the same skillet, add the diced carrot and peas. Sauté for 3-4 minutes until slightly tender.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. Slowly pour in the skim milk, stirring constantly to create a light creamy sauce that thickens slightly. Season with salt and pepper.

  • 6

    Fold in the diced chicken into the vegetable mixture.

  • 7

    Pour the mixture into an ovenproof dish. Spread the cauliflower puree evenly over the top to form a crust.

  • 8

    Bake in the preheated oven for 15-20 minutes until the top is set and lightly golden.

  • 9

    Allow to cool for a few minutes before serving to enjoy the savory, creamy flavors of this unique pot pie.

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

A comforting twist on a classic pot pie featuring tender chicken, a medley of carrots and peas enveloped in a light, creamy sauce all topped with a golden, cauliflower-based crust. Enjoy the warm, savory flavors in a wholesome, clean rendition of a comfort food favorite.

NUTRITION

388kcal
Protein
34.8g
Fat
15.8g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Cauliflower (chopped)

1 small Carrot (diced)

1/4 cup Frozen Peas

1/4 cup Skim Milk

1 tbsp Olive Oil

1 tbsp Whole Wheat Flour

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Steam the cauliflower florets until soft, then blend or mash to form a smooth puree. This will serve as the crust base.

  • 3

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear the chicken until golden on both sides and cooked through. Remove from skillet and dice into bite-sized pieces.

  • 4

    In the same skillet, add the diced carrot and peas. Sauté for 3-4 minutes until slightly tender.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. Slowly pour in the skim milk, stirring constantly to create a light creamy sauce that thickens slightly. Season with salt and pepper.

  • 6

    Fold in the diced chicken into the vegetable mixture.

  • 7

    Pour the mixture into an ovenproof dish. Spread the cauliflower puree evenly over the top to form a crust.

  • 8

    Bake in the preheated oven for 15-20 minutes until the top is set and lightly golden.

  • 9

    Allow to cool for a few minutes before serving to enjoy the savory, creamy flavors of this unique pot pie.