Creamy Chicken and Vegetable Pot Pie with Fluffy Cauliflower Topping

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

Creamy Chicken and Vegetable Pot Pie with Fluffy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Fluffy Cauliflower Topping

Enjoy a comforting pot pie that features tender, diced chicken and a colorful medley of vegetables enveloped in a light, creamy sauce. The dish is topped with a uniquely fluffy cauliflower mash that provides a guilt-free twist on a classic favorite.

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NUTRITION

373kcal
Protein
47.2g
Fat
9.3g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 medium Carrot

1/4 cup Green Peas

1 stalk Celery

1/4 cup diced Onion

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

Seasonings (Salt, Pepper, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat olive oil over medium heat. Add diced onion and celery, cooking until fragrant and slightly softened.

  • 3

    Stir in chopped carrot and green peas. Add cubed chicken breast and cook until the chicken is lightly browned and nearly cooked through.

  • 4

    Pour in the low-sodium chicken broth and allow it to simmer for a few minutes. Mix in nonfat Greek yogurt to create a light, creamy sauce and season with salt, pepper, and thyme.

  • 5

    Meanwhile, steam the cauliflower until tender. Once done, mash it roughly with a fork to keep a fluffy texture, seasoning lightly with salt and pepper.

  • 6

    Transfer the chicken and vegetable mixture into an ovenproof dish. Gently spread the mashed cauliflower on top to cover the filling.

  • 7

    Bake in the preheated oven for about 10-12 minutes until the topping is heated through and slightly golden at the edges.

  • 8

    Remove from oven and let cool slightly before serving.

Creamy Chicken and Vegetable Pot Pie with Fluffy Cauliflower Topping

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

Creamy Chicken and Vegetable Pot Pie with Fluffy Cauliflower Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Fluffy Cauliflower Topping

Enjoy a comforting pot pie that features tender, diced chicken and a colorful medley of vegetables enveloped in a light, creamy sauce. The dish is topped with a uniquely fluffy cauliflower mash that provides a guilt-free twist on a classic favorite.

NUTRITION

373kcal
Protein
47.2g
Fat
9.3g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower

1 medium Carrot

1/4 cup Green Peas

1 stalk Celery

1/4 cup diced Onion

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

Seasonings (Salt, Pepper, Thyme)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, heat olive oil over medium heat. Add diced onion and celery, cooking until fragrant and slightly softened.

  • 3

    Stir in chopped carrot and green peas. Add cubed chicken breast and cook until the chicken is lightly browned and nearly cooked through.

  • 4

    Pour in the low-sodium chicken broth and allow it to simmer for a few minutes. Mix in nonfat Greek yogurt to create a light, creamy sauce and season with salt, pepper, and thyme.

  • 5

    Meanwhile, steam the cauliflower until tender. Once done, mash it roughly with a fork to keep a fluffy texture, seasoning lightly with salt and pepper.

  • 6

    Transfer the chicken and vegetable mixture into an ovenproof dish. Gently spread the mashed cauliflower on top to cover the filling.

  • 7

    Bake in the preheated oven for about 10-12 minutes until the topping is heated through and slightly golden at the edges.

  • 8

    Remove from oven and let cool slightly before serving.