Creamy Cauliflower-Crusted Chicken Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower-Crusted Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Chicken Pot Pie

Enjoy a lighter twist on traditional chicken pot pie with a crispy cauliflower crust and a creamy sauce infused with tender chicken, carrots, peas, and a touch of Greek yogurt, all baked to perfection for a comforting, satisfying meal.

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NUTRITION

404kcal
Protein
38g
Fat
17.4g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Rice

1/2 cup chopped Carrot

1/2 cup Green Peas

1/2 medium Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tablespoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sear the chicken until golden on both sides, about 3-4 minutes per side. Remove and dice into bite-sized pieces.

  • 3

    In the same skillet, add chopped onions and carrots. Sauté until softened, about 3-4 minutes.

  • 4

    Add green peas and chicken broth to the skillet. Stir in the nonfat Greek yogurt to create a light, creamy sauce. Allow the mixture to simmer for 2 minutes. Then, fold in the diced chicken and set aside.

  • 5

    For the crust, blend cauliflower rice in a food processor until it has a fine, crumbly texture. Spread the cauliflower evenly in a pie dish, pressing it down to form a compact layer.

  • 6

    Spoon the creamy chicken and vegetable mixture over the cauliflower crust, smoothing the top.

  • 7

    Bake in the preheated oven for 15-20 minutes, until the edges of the crust turn slightly golden and the filling is bubbly.

  • 8

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

Creamy Cauliflower-Crusted Chicken Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower-Crusted Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Chicken Pot Pie

Enjoy a lighter twist on traditional chicken pot pie with a crispy cauliflower crust and a creamy sauce infused with tender chicken, carrots, peas, and a touch of Greek yogurt, all baked to perfection for a comforting, satisfying meal.

NUTRITION

404kcal
Protein
38g
Fat
17.4g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Rice

1/2 cup chopped Carrot

1/2 cup Green Peas

1/2 medium Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tablespoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. In a skillet, heat olive oil over medium heat and sear the chicken until golden on both sides, about 3-4 minutes per side. Remove and dice into bite-sized pieces.

  • 3

    In the same skillet, add chopped onions and carrots. Sauté until softened, about 3-4 minutes.

  • 4

    Add green peas and chicken broth to the skillet. Stir in the nonfat Greek yogurt to create a light, creamy sauce. Allow the mixture to simmer for 2 minutes. Then, fold in the diced chicken and set aside.

  • 5

    For the crust, blend cauliflower rice in a food processor until it has a fine, crumbly texture. Spread the cauliflower evenly in a pie dish, pressing it down to form a compact layer.

  • 6

    Spoon the creamy chicken and vegetable mixture over the cauliflower crust, smoothing the top.

  • 7

    Bake in the preheated oven for 15-20 minutes, until the edges of the crust turn slightly golden and the filling is bubbly.

  • 8

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