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 hearty, comforting pot pie with a nutrient-packed twist. Tender chicken breast and a medley of vibrant veggies are crowned with a crispy cauliflower crust and smothered in a light, creamy sauce made with Greek yogurt. Enjoy a satisfying meal that's both flavorful and balanced.

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NUTRITION

388kcal
Protein
52.2g
Fat
7.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Cauliflower

1/2 cup Nonfat Greek Yogurt

1/3 cup diced Carrots

1/3 cup Green Peas

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a food processor, pulse the cauliflower until it reaches a rice-like consistency. Press out excess moisture with a clean cloth.

  • 3

    Season the cauliflower with a pinch of salt and pepper, then spread it on a baking sheet lined with parchment paper to form a thin, even crust. Bake for 12-15 minutes until lightly golden.

  • 4

    Meanwhile, heat olive oil in a skillet over medium heat. Add minced garlic and diced carrots, and sauté until slightly tender about 3-4 minutes.

  • 5

    Add the chicken breast (seasoned with salt, pepper, and thyme) to the skillet, cooking until it is lightly browned and nearly cooked through. Dice or shred the chicken into bite-sized pieces.

  • 6

    Stir in the green peas and low-sodium chicken broth, cooking for another 2 minutes until the peas are tender.

  • 7

    Reduce the heat and mix in the nonfat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper.

  • 8

    Layer the chicken and vegetable mixture over the pre-baked cauliflower crust. Return the pie to the oven and bake for an additional 8-10 minutes, allowing the flavors to meld.

  • 9

    Serve warm and enjoy your creamy, comforting pot pie with a healthy twist.

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 hearty, comforting pot pie with a nutrient-packed twist. Tender chicken breast and a medley of vibrant veggies are crowned with a crispy cauliflower crust and smothered in a light, creamy sauce made with Greek yogurt. Enjoy a satisfying meal that's both flavorful and balanced.

NUTRITION

388kcal
Protein
52.2g
Fat
7.8g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Cauliflower

1/2 cup Nonfat Greek Yogurt

1/3 cup diced Carrots

1/3 cup Green Peas

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a food processor, pulse the cauliflower until it reaches a rice-like consistency. Press out excess moisture with a clean cloth.

  • 3

    Season the cauliflower with a pinch of salt and pepper, then spread it on a baking sheet lined with parchment paper to form a thin, even crust. Bake for 12-15 minutes until lightly golden.

  • 4

    Meanwhile, heat olive oil in a skillet over medium heat. Add minced garlic and diced carrots, and sauté until slightly tender about 3-4 minutes.

  • 5

    Add the chicken breast (seasoned with salt, pepper, and thyme) to the skillet, cooking until it is lightly browned and nearly cooked through. Dice or shred the chicken into bite-sized pieces.

  • 6

    Stir in the green peas and low-sodium chicken broth, cooking for another 2 minutes until the peas are tender.

  • 7

    Reduce the heat and mix in the nonfat Greek yogurt to create a creamy sauce. Adjust seasoning with salt and pepper.

  • 8

    Layer the chicken and vegetable mixture over the pre-baked cauliflower crust. Return the pie to the oven and bake for an additional 8-10 minutes, allowing the flavors to meld.

  • 9

    Serve warm and enjoy your creamy, comforting pot pie with a healthy twist.