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

Savor a comforting twist on classic pot pie with a unique cauliflower crust enveloping tender chicken and vibrant vegetables in a light, creamy sauce. This dish delivers a satisfying balance of protein, veggies, and a delicate, savory creaminess, perfect for a nourishing meal any time of day.

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NUTRITION

390kcal
Protein
50.1g
Fat
9.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower florets

1/2 cup diced Carrot

1/2 cup Green Peas

1/4 cup diced Onion

1/4 cup Low-Fat Milk

1 tsp Olive Oil

2 Garlic Cloves

Herbs & Seasonings to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Steam the cauliflower florets until tender. Once cooled slightly, pulse in a food processor until you achieve a rice-like texture. Press this mixture into the base of a small pie dish to form the crust.

  • 3

    In a skillet over medium heat, warm the olive oil. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the diced carrot and green peas to the skillet. Sauté for 3-4 minutes until they begin to soften.

  • 5

    Dice the chicken breast into bite-sized pieces. Stir the chicken into the vegetable mixture and cook until the chicken is lightly browned.

  • 6

    Mix in the low-fat milk, season with thyme, salt, and pepper, and let the sauce simmer for 2 minutes to meld flavors.

  • 7

    Spoon the chicken and vegetable filling evenly over the cauliflower crust in the pie dish.

  • 8

    Place the dish in the preheated oven and bake for 15-20 minutes until the crust has set and the top is slightly golden.

  • 9

    Remove from the oven and let it cool for a few minutes before serving.

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

Savor a comforting twist on classic pot pie with a unique cauliflower crust enveloping tender chicken and vibrant vegetables in a light, creamy sauce. This dish delivers a satisfying balance of protein, veggies, and a delicate, savory creaminess, perfect for a nourishing meal any time of day.

NUTRITION

390kcal
Protein
50.1g
Fat
9.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower florets

1/2 cup diced Carrot

1/2 cup Green Peas

1/4 cup diced Onion

1/4 cup Low-Fat Milk

1 tsp Olive Oil

2 Garlic Cloves

Herbs & Seasonings to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Steam the cauliflower florets until tender. Once cooled slightly, pulse in a food processor until you achieve a rice-like texture. Press this mixture into the base of a small pie dish to form the crust.

  • 3

    In a skillet over medium heat, warm the olive oil. Sauté the diced onion and minced garlic until translucent and fragrant.

  • 4

    Add the diced carrot and green peas to the skillet. Sauté for 3-4 minutes until they begin to soften.

  • 5

    Dice the chicken breast into bite-sized pieces. Stir the chicken into the vegetable mixture and cook until the chicken is lightly browned.

  • 6

    Mix in the low-fat milk, season with thyme, salt, and pepper, and let the sauce simmer for 2 minutes to meld flavors.

  • 7

    Spoon the chicken and vegetable filling evenly over the cauliflower crust in the pie dish.

  • 8

    Place the dish in the preheated oven and bake for 15-20 minutes until the crust has set and the top is slightly golden.

  • 9

    Remove from the oven and let it cool for a few minutes before serving.