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

Enjoy a nourishing twist on classic pot pie where tender chicken and vibrant vegetables are enveloped in a velvety cauliflower crust. This dish offers a satisfying blend of creamy filling and a light, savory mash topping, proving that comfort food can be both wholesome and delightfully flavorful.

Try 7 days free, then $12.99 / mo.

NUTRITION

342kcal
Protein
42.9g
Fat
9.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups mashed Cauliflower

1 medium Carrot

1 stalk Celery

1/4 cup Frozen Peas

1/4 cup Low-Fat Milk

1/4 cup Chicken Broth

1 tsp Olive Oil

Salt, Pepper & Thyme to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add diced carrot and celery, sautéing until softened about 3-4 minutes.

  • 3

    Stir in the diced chicken breast and cook until lightly browned on all sides, about 5-6 minutes.

  • 4

    Mix in the frozen peas, then pour in the low-fat milk and chicken broth. Season with salt, pepper, and a pinch of thyme, allowing the mixture to simmer for 5 minutes for flavors to meld.

  • 5

    While the filling simmers, steam a head of cauliflower until very tender. Reserve about 2 cups of the steamed cauliflower, then mash it until smooth to form your crust.

  • 6

    Transfer the chicken and vegetable filling to a small ovenproof dish. Spread the mashed cauliflower evenly over the top to create a crust.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cauliflower topping is lightly golden and the filling is bubbly.

  • 8

    Allow to cool slightly before serving to let the flavors settle.

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

Enjoy a nourishing twist on classic pot pie where tender chicken and vibrant vegetables are enveloped in a velvety cauliflower crust. This dish offers a satisfying blend of creamy filling and a light, savory mash topping, proving that comfort food can be both wholesome and delightfully flavorful.

NUTRITION

342kcal
Protein
42.9g
Fat
9.9g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups mashed Cauliflower

1 medium Carrot

1 stalk Celery

1/4 cup Frozen Peas

1/4 cup Low-Fat Milk

1/4 cup Chicken Broth

1 tsp Olive Oil

Salt, Pepper & Thyme to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add diced carrot and celery, sautéing until softened about 3-4 minutes.

  • 3

    Stir in the diced chicken breast and cook until lightly browned on all sides, about 5-6 minutes.

  • 4

    Mix in the frozen peas, then pour in the low-fat milk and chicken broth. Season with salt, pepper, and a pinch of thyme, allowing the mixture to simmer for 5 minutes for flavors to meld.

  • 5

    While the filling simmers, steam a head of cauliflower until very tender. Reserve about 2 cups of the steamed cauliflower, then mash it until smooth to form your crust.

  • 6

    Transfer the chicken and vegetable filling to a small ovenproof dish. Spread the mashed cauliflower evenly over the top to create a crust.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cauliflower topping is lightly golden and the filling is bubbly.

  • 8

    Allow to cool slightly before serving to let the flavors settle.