Creamy Cauliflower Chicken Pot Pie

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

Creamy Cauliflower Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Pot Pie

A comforting, creamy pot pie featuring tender chicken breast, fresh cauliflower, and a medley of vegetables in a light, savory sauce, perfect for a clean, nutrient-packed meal that nourishes and satisfies.

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NUTRITION

401kcal
Protein
45.7g
Fat
11.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1/4 cup chopped Yellow Onion

1/4 cup diced Carrot

1 tbsp Whole Wheat Flour

1/4 cup Green Peas

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a large skillet over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion and diced carrot until softened and translucent, about 3-4 minutes.

  • 3

    Stir in the whole wheat flour and cook for an additional minute to form a roux.

  • 4

    Gradually whisk in the low-fat milk, allowing the mixture to thicken into a light cream sauce.

  • 5

    Add diced chicken breast to the skillet and cook until lightly browned and nearly cooked through.

  • 6

    Mix in the cauliflower florets and green peas. Season with salt and pepper.

  • 7

    Reduce heat, cover, and let simmer for about 8-10 minutes, or until the chicken is fully cooked and the vegetables are tender.

  • 8

    Taste and adjust seasonings if needed, then serve warm.

Creamy Cauliflower Chicken Pot Pie

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

Creamy Cauliflower Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Pot Pie

A comforting, creamy pot pie featuring tender chicken breast, fresh cauliflower, and a medley of vegetables in a light, savory sauce, perfect for a clean, nutrient-packed meal that nourishes and satisfies.

NUTRITION

401kcal
Protein
45.7g
Fat
11.2g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1/4 cup chopped Yellow Onion

1/4 cup diced Carrot

1 tbsp Whole Wheat Flour

1/4 cup Green Peas

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a large skillet over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion and diced carrot until softened and translucent, about 3-4 minutes.

  • 3

    Stir in the whole wheat flour and cook for an additional minute to form a roux.

  • 4

    Gradually whisk in the low-fat milk, allowing the mixture to thicken into a light cream sauce.

  • 5

    Add diced chicken breast to the skillet and cook until lightly browned and nearly cooked through.

  • 6

    Mix in the cauliflower florets and green peas. Season with salt and pepper.

  • 7

    Reduce heat, cover, and let simmer for about 8-10 minutes, or until the chicken is fully cooked and the vegetables are tender.

  • 8

    Taste and adjust seasonings if needed, then serve warm.