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

Savor a unique twist on the classic pot pie with tender chicken, vibrant vegetables enveloped in a creamy savory sauce, all topped with a light cauliflower crust. This dish offers a comforting and clean dining experience, balancing wholesome ingredients to nourish and delight your palate.

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NUTRITION

331kcal
Protein
39.4g
Fat
9.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup chopped Cauliflower (filling)

1 small Carrot

1/4 cup Green Peas

1/4 cup chopped Onion

1 Garlic clove

1/2 cup Chicken Broth

1/4 cup Unsweetened Almond Milk

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup riced Cauliflower (crust)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt and pepper, then in a skillet with olive oil, sear both sides over medium heat until lightly browned. Remove from heat and chop into bite-sized pieces.

  • 3

    In the same skillet, add the chopped onion, garlic, carrot, green peas, and chopped cauliflower. Sauté for 3-4 minutes until they begin to soften.

  • 4

    Pour in the chicken broth and almond milk, stirring to combine with the vegetables. Allow the mixture to simmer for 2 minutes.

  • 5

    Stir in the Greek yogurt to create a creamy sauce, then fold in the chopped chicken. Adjust seasoning with salt and pepper to taste.

  • 6

    Spread the chicken and vegetable filling evenly in an oven-safe ramekin or small baking dish.

  • 7

    Top the filling with the riced cauliflower, pressing lightly to form a crust.

  • 8

    Bake in the preheated oven for 15-20 minutes until the top is set and lightly browned.

  • 9

    Allow to cool slightly before serving, and enjoy your comforting, protein-packed pot pie.

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

Savor a unique twist on the classic pot pie with tender chicken, vibrant vegetables enveloped in a creamy savory sauce, all topped with a light cauliflower crust. This dish offers a comforting and clean dining experience, balancing wholesome ingredients to nourish and delight your palate.

NUTRITION

331kcal
Protein
39.4g
Fat
9.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup chopped Cauliflower (filling)

1 small Carrot

1/4 cup Green Peas

1/4 cup chopped Onion

1 Garlic clove

1/2 cup Chicken Broth

1/4 cup Unsweetened Almond Milk

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup riced Cauliflower (crust)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt and pepper, then in a skillet with olive oil, sear both sides over medium heat until lightly browned. Remove from heat and chop into bite-sized pieces.

  • 3

    In the same skillet, add the chopped onion, garlic, carrot, green peas, and chopped cauliflower. Sauté for 3-4 minutes until they begin to soften.

  • 4

    Pour in the chicken broth and almond milk, stirring to combine with the vegetables. Allow the mixture to simmer for 2 minutes.

  • 5

    Stir in the Greek yogurt to create a creamy sauce, then fold in the chopped chicken. Adjust seasoning with salt and pepper to taste.

  • 6

    Spread the chicken and vegetable filling evenly in an oven-safe ramekin or small baking dish.

  • 7

    Top the filling with the riced cauliflower, pressing lightly to form a crust.

  • 8

    Bake in the preheated oven for 15-20 minutes until the top is set and lightly browned.

  • 9

    Allow to cool slightly before serving, and enjoy your comforting, protein-packed pot pie.