YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Crust Chicken Pot Pie
Enjoy a comforting twist on the classic pot pie, featuring tender chicken and hearty vegetables nestled in a creamy, savory sauce atop a unique cauliflower crust. This dish delivers vibrant flavors and a satisfying texture in every bite.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower
1/4 cup Low-Fat Greek Yogurt
1/2 cup diced Carrots
1/2 cup Peas
1/2 cup diced Celery
1/4 cup Unsweetened Almond Milk
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 375°F.
Steam the cauliflower until very tender, then mash it with a fork or blend lightly to form a chunky crust. Press the mashed cauliflower evenly into the bottom of a small pie dish.
Heat olive oil in a pan over medium heat and sauté the diced chicken breast until lightly browned. Add the diced carrots, celery, and peas, cooking until the vegetables are just tender.
In a bowl, combine the low-fat Greek yogurt and unsweetened almond milk to create a light, creamy sauce. Stir in the sautéed chicken and vegetables.
Pour the creamy chicken and vegetable mixture over the cauliflower crust in the pie dish, smoothing the top evenly.
Bake in the preheated oven for 18-20 minutes, until the filling is heated through and the flavors meld together.
Remove from the oven, let it cool for a few minutes, and serve warm.