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 lighter twist on classic chicken pot pie featuring a savory cauliflower crust filled with tender chicken, mixed vegetables, and a velvety, creamy sauce. This dish is both comforting and nutrient-dense, making it a perfect balance for any meal of the day.

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NUTRITION

345kcal
Protein
43.4g
Fat
10.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Riced Cauliflower

1 medium Carrot, diced

1 stalk Celery, diced

1/4 cup Frozen Peas

1/2 cup Unsweetened Almond Milk

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Salt, Pepper, and Thyme to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, and thyme. In a non-stick skillet, heat the olive oil over medium heat and sear the chicken until golden on both sides, about 2-3 minutes per side. Remove chicken and set aside.

  • 3

    In the same pan, add the diced carrot and celery, sautéing until slightly softened, about 3-4 minutes. Stir in the riced cauliflower and peas, cooking for an additional 2 minutes.

  • 4

    Pour in the almond milk and stir in the Greek yogurt, allowing the mixture to warm and thicken for about 2 minutes. Adjust seasoning with salt, pepper, and a pinch of thyme.

  • 5

    Chop or shred the seared chicken into bite-sized pieces, then add back to the vegetable mixture, ensuring even distribution.

  • 6

    Transfer the filling to a small, oven-safe dish. If desired, lightly press additional riced cauliflower on top to create a 'crust' layer.

  • 7

    Bake for 15-20 minutes until the filling is bubbly and the top is lightly set. Serve warm.

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 lighter twist on classic chicken pot pie featuring a savory cauliflower crust filled with tender chicken, mixed vegetables, and a velvety, creamy sauce. This dish is both comforting and nutrient-dense, making it a perfect balance for any meal of the day.

NUTRITION

345kcal
Protein
43.4g
Fat
10.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Riced Cauliflower

1 medium Carrot, diced

1 stalk Celery, diced

1/4 cup Frozen Peas

1/2 cup Unsweetened Almond Milk

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

Salt, Pepper, and Thyme to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with salt, pepper, and thyme. In a non-stick skillet, heat the olive oil over medium heat and sear the chicken until golden on both sides, about 2-3 minutes per side. Remove chicken and set aside.

  • 3

    In the same pan, add the diced carrot and celery, sautéing until slightly softened, about 3-4 minutes. Stir in the riced cauliflower and peas, cooking for an additional 2 minutes.

  • 4

    Pour in the almond milk and stir in the Greek yogurt, allowing the mixture to warm and thicken for about 2 minutes. Adjust seasoning with salt, pepper, and a pinch of thyme.

  • 5

    Chop or shred the seared chicken into bite-sized pieces, then add back to the vegetable mixture, ensuring even distribution.

  • 6

    Transfer the filling to a small, oven-safe dish. If desired, lightly press additional riced cauliflower on top to create a 'crust' layer.

  • 7

    Bake for 15-20 minutes until the filling is bubbly and the top is lightly set. Serve warm.