NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower Rice

1 large Egg White

1 tbsp Grated Parmesan Cheese

1/3 medium Carrot (sliced)

1 stalk Celery (chopped)

1/4 small Onion (diced)

1/4 cup Low-Fat Milk

1 tsp All-Purpose Flour

1 tsp Olive Oil

Herbs and Spices to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a food processor, blend the cauliflower rice with the egg white and grated parmesan cheese until the mixture is well combined. Press this mixture evenly into a small oven-safe pie dish to form the crust.

• 3

  Bake the crust in the preheated oven for 10 minutes until it starts to firm up.

• 4

  Meanwhile, dice the chicken breast into bite-sized pieces and season lightly with your choice of herbs and spices.

• 5

  In a pan, heat the olive oil over medium heat. Add the chicken pieces and sauté until lightly browned. Remove the chicken and set aside.

• 6

  In the same pan, add the diced onion, celery, and carrot. Sauté for a few minutes until the vegetables soften.

• 7

  Sprinkle the all-purpose flour over the vegetables and stir to coat. Pour in the low-fat milk and a splash of water or low-sodium broth if desired, stirring continuously to form a light creamy sauce. Allow it to thicken slightly.

• 8

  Return the chicken to the pan and mix with the vegetables and sauce. Season with additional herbs and spices to taste.

• 9

  Spoon the chicken and vegetable mixture over the pre-baked cauliflower crust, ensuring an even layer.

• 10

  Bake the assembled pot pie for an additional 12-15 minutes, or until the filling is heated through and the crust is golden.