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 a comforting twist on a classic pot pie where a crispy, savory cauliflower crust holds a creamy chicken and vegetable filling. Tender chicken, lightly sautéed vegetables, and a rich, velvety sauce combine to create a delightful meal perfect for breakfast, lunch, or dinner.

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NUTRITION

382kcal
Protein
42.3g
Fat
12.9g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Cauliflower florets

1 medium Carrot

1/4 cup Green Peas

1 small Onion

2 cloves Garlic

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tbsp Almond Flour

1/4 cup Low Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Steam the cauliflower until tender, then blend it until smooth to form the crust base. Mix in almond flour to help bind the crust.

  • 3

    Press the cauliflower mixture evenly into a small pie dish to form a crust and bake for 10 minutes until it begins to firm up.

  • 4

    Meanwhile, dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 5

    In a skillet, heat olive oil over medium heat. Sauté chopped onion, minced garlic, and diced carrot until softened, about 4-5 minutes.

  • 6

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 7

    Stir in green peas and low sodium chicken broth, then add unsweetened almond milk. Allow the mixture to simmer for 5 minutes until slightly thickened.

  • 8

    Pour the creamy chicken and vegetable mixture over the pre-baked cauliflower crust. Return the dish to the oven and bake for an additional 10-12 minutes until the filling is bubbly and the crust is fully set.

  • 9

    Remove from the oven, let it 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 a comforting twist on a classic pot pie where a crispy, savory cauliflower crust holds a creamy chicken and vegetable filling. Tender chicken, lightly sautéed vegetables, and a rich, velvety sauce combine to create a delightful meal perfect for breakfast, lunch, or dinner.

NUTRITION

382kcal
Protein
42.3g
Fat
12.9g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Cauliflower florets

1 medium Carrot

1/4 cup Green Peas

1 small Onion

2 cloves Garlic

1/2 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 tbsp Almond Flour

1/4 cup Low Sodium Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Steam the cauliflower until tender, then blend it until smooth to form the crust base. Mix in almond flour to help bind the crust.

  • 3

    Press the cauliflower mixture evenly into a small pie dish to form a crust and bake for 10 minutes until it begins to firm up.

  • 4

    Meanwhile, dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 5

    In a skillet, heat olive oil over medium heat. Sauté chopped onion, minced garlic, and diced carrot until softened, about 4-5 minutes.

  • 6

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 7

    Stir in green peas and low sodium chicken broth, then add unsweetened almond milk. Allow the mixture to simmer for 5 minutes until slightly thickened.

  • 8

    Pour the creamy chicken and vegetable mixture over the pre-baked cauliflower crust. Return the dish to the oven and bake for an additional 10-12 minutes until the filling is bubbly and the crust is fully set.

  • 9

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