YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Chicken Pot Pie
Enjoy a comforting twist on the classic pot pie featuring tender herb-roasted chicken nestled among a medley of carrots, celery, peas, and onions in a rich, creamy sauce enlivened with fresh herbs. The dish is lightened with a cauliflower mash crust for extra nourishment without heavy calories.
INGREDIENTS
5 oz Chicken Breast
1 medium Carrot
1 stalk Celery
1/4 medium Onion
1/4 cup Green Peas
1/4 cup Low-Fat Greek Yogurt
1/2 cup Low-Sodium Chicken Broth
1 clove Garlic
1 cup Cauliflower, riced
2 tbsp Mixed Fresh Herbs (thyme, rosemary, parsley)
PREPARATION
Preheat your oven to 400°F. Season the chicken breast lightly with salt, pepper, and a pinch of one tablespoon of the mixed fresh herbs.
Roast the chicken in a baking dish for 20-25 minutes or until the internal temperature reaches 165°F. Once done, let it cool slightly and shred or dice the chicken.
In a medium saucepan over medium heat, add the minced garlic and sauté briefly. Then, add chopped carrots, celery, and onion, cooking until they just start to soften, about 5 minutes.
Pour in the low-sodium chicken broth and stir in the green peas. Allow the mixture to heat through for another 3-4 minutes.
Stir in the low-fat Greek yogurt and the remaining fresh herbs into the vegetables to create a creamy sauce.
Fold in the shredded chicken. Adjust the seasoning with salt and pepper to taste.
For the crust, steam the riced cauliflower until tender, then season lightly. Spread the cauliflower evenly over the top of the chicken and vegetable mixture in the baking dish.
Return the dish to the oven for an additional 8-10 minutes, letting the flavors meld and the cauliflower form a light, set topping.
Serve warm and enjoy your Creamy Herb-Roasted Chicken Pot Pie.