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

A comforting twist on the classic pot pie with a light, crispy cauliflower crust replacing the traditional pastry. Tender chicken and an assortment of vibrant veggies are enveloped in a creamy sauce, making this dish satisfying and nutritious without overloading your macros.

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NUTRITION

372kcal
Protein
43.6g
Fat
9.3g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Cauliflower Rice

1 medium Carrot

1/4 cup Green Peas

1 small Onion

2 cloves Garlic

1/4 cup Nonfat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.

  • 3

    Add diced carrot and cook for 3-4 minutes until slightly tender.

  • 4

    Stir in the whole wheat flour and cook for an additional minute to remove the raw taste.

  • 5

    Gradually pour in the chicken broth and nonfat milk, stirring continuously to create a smooth sauce. Let it simmer until it thickens slightly.

  • 6

    Mix in the green peas and cauliflower rice, and then add in the diced chicken breast (pre-cooked or quickly sautéed until just opaque). Season with salt and pepper to taste.

  • 7

    Transfer the mixture into a baking dish and spread evenly.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the top is lightly golden and the filling is bubbly.

  • 9

    Allow to cool for a few minutes before serving to enjoy the creamy texture and crispy cauliflower crust.

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

A comforting twist on the classic pot pie with a light, crispy cauliflower crust replacing the traditional pastry. Tender chicken and an assortment of vibrant veggies are enveloped in a creamy sauce, making this dish satisfying and nutritious without overloading your macros.

NUTRITION

372kcal
Protein
43.6g
Fat
9.3g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Cauliflower Rice

1 medium Carrot

1/4 cup Green Peas

1 small Onion

2 cloves Garlic

1/4 cup Nonfat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic until translucent.

  • 3

    Add diced carrot and cook for 3-4 minutes until slightly tender.

  • 4

    Stir in the whole wheat flour and cook for an additional minute to remove the raw taste.

  • 5

    Gradually pour in the chicken broth and nonfat milk, stirring continuously to create a smooth sauce. Let it simmer until it thickens slightly.

  • 6

    Mix in the green peas and cauliflower rice, and then add in the diced chicken breast (pre-cooked or quickly sautéed until just opaque). Season with salt and pepper to taste.

  • 7

    Transfer the mixture into a baking dish and spread evenly.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the top is lightly golden and the filling is bubbly.

  • 9

    Allow to cool for a few minutes before serving to enjoy the creamy texture and crispy cauliflower crust.