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

A comforting, lighter twist on the classic pot pie featuring tender chicken nestled in a velvety, creamy vegetable filling, all encased in a uniquely crafted cauliflower crust. This dish delivers a satisfying blend of textures and flavors with a delightful, fresh twist.

Try 7 days free, then $12.99 / mo.

NUTRITION

328kcal
Protein
44.6g
Fat
6.7g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower

1/2 cup Frozen Mixed Vegetables

1/4 cup Nonfat Greek Yogurt

1 large Egg White

2 teaspoons Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Steam the cauliflower until very tender. Once soft, blend it with the egg white and Greek yogurt to form a smooth mixture that will serve as the crust base.

  • 3

    Press the cauliflower mixture evenly into the base and slightly up the sides of a small baking dish to form a crust. Bake the crust for 10 minutes to set it.

  • 4

    While the crust bakes, season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat one teaspoon of olive oil over medium heat and sauté the chicken until fully cooked and lightly golden, then shred or dice it.

  • 5

    In the same skillet, add the remaining teaspoon of olive oil and warm the frozen mixed vegetables until they are heated through. Combine the chicken with the vegetables.

  • 6

    Pour the chicken and vegetable mixture over the pre-baked cauliflower crust, then drizzle any remaining juices over the top to keep it moist.

  • 7

    Return the assembled pot pie to the oven and bake for an additional 10-12 minutes, until the filling is set and warm.

  • 8

    Allow the pot pie to cool slightly before serving to enjoy the creamy texture and robust flavors.

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

A comforting, lighter twist on the classic pot pie featuring tender chicken nestled in a velvety, creamy vegetable filling, all encased in a uniquely crafted cauliflower crust. This dish delivers a satisfying blend of textures and flavors with a delightful, fresh twist.

NUTRITION

328kcal
Protein
44.6g
Fat
6.7g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Cauliflower

1/2 cup Frozen Mixed Vegetables

1/4 cup Nonfat Greek Yogurt

1 large Egg White

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Steam the cauliflower until very tender. Once soft, blend it with the egg white and Greek yogurt to form a smooth mixture that will serve as the crust base.

  • 3

    Press the cauliflower mixture evenly into the base and slightly up the sides of a small baking dish to form a crust. Bake the crust for 10 minutes to set it.

  • 4

    While the crust bakes, season the chicken breast lightly with salt and pepper. In a non-stick skillet, heat one teaspoon of olive oil over medium heat and sauté the chicken until fully cooked and lightly golden, then shred or dice it.

  • 5

    In the same skillet, add the remaining teaspoon of olive oil and warm the frozen mixed vegetables until they are heated through. Combine the chicken with the vegetables.

  • 6

    Pour the chicken and vegetable mixture over the pre-baked cauliflower crust, then drizzle any remaining juices over the top to keep it moist.

  • 7

    Return the assembled pot pie to the oven and bake for an additional 10-12 minutes, until the filling is set and warm.

  • 8

    Allow the pot pie to cool slightly before serving to enjoy the creamy texture and robust flavors.