YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Crust Chicken Pot Pie
A comforting twist on the classic pot pie featuring tender shredded chicken nestled in a savory medley of carrots, celery, and peas, all topped with a creamy cauliflower crust blended with Greek yogurt and herbs. The dish delivers a satisfying balance of protein and light creaminess to warm you up any time of day.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower
1 medium Carrot
1 stalk Celery
1/4 cup Frozen Green Peas
1/4 cup Nonfat Plain Greek Yogurt
1 tsp Olive Oil
1/2 cup Low-Sodium Chicken Broth
1/2 tsp Dried Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, add olive oil and sear the chicken until cooked through, about 5-6 minutes per side. Remove and let cool before shredding.
In the same skillet, add chopped carrot, celery, and frozen peas. Sauté for about 3-4 minutes until slightly softened.
Pour in the low-sodium chicken broth and let the vegetables simmer for 2 minutes. Incorporate the shredded chicken and dried thyme, mixing well. Adjust seasoning with salt and pepper.
Meanwhile, steam or boil the cauliflower until tender. Drain well and blend with nonfat Greek yogurt, a pinch of salt, and pepper until smooth to form a creamy crust mixture.
Spread the chicken and vegetable filling evenly into a small, oven-safe baking dish. Dollop the cauliflower puree on top and gently spread it out to form an even layer.
Bake in the preheated oven for 15-20 minutes until the cauliflower crust starts to set and slightly golden.
Remove from the oven, let it cool for a couple of minutes, and serve warm.