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

Enjoy a comforting twist on traditional chicken pot pie with a nutritious cauliflower crust. Tender chicken, a medley of garden veggies, and a creamy, light sauce meld together under a golden cauliflower-based topping that delivers both flavor and a clean eating profile.

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NUTRITION

468kcal
Protein
52.4g
Fat
16.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Rice

1 large Egg

2 tbsp Almond Flour

1 medium Carrot, diced

0.5 cup Peas

0.5 cup Chicken Broth

0.5 cup Cauliflower Puree

Seasonings (Salt, Pepper, Thyme) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and thyme, then sear in a non-stick skillet until lightly browned on both sides. Remove and set aside.

  • 3

    In the same skillet, add diced carrot and peas; sauté for 3-4 minutes until slightly tender.

  • 4

    Add chicken broth and cauliflower puree to the vegetables, stirring to combine. Return the chicken to the skillet, allowing it to simmer in the sauce for 3-4 minutes.

  • 5

    For the crust, combine cauliflower rice, egg, and almond flour in a bowl. Mix until a uniform dough forms.

  • 6

    Transfer the chicken and vegetable mixture into a small baking dish. Evenly spread the cauliflower crust mixture over the top.

  • 7

    Bake in the preheated oven for 15-18 minutes until the crust becomes firm and slightly golden.

  • 8

    Remove from the oven and let cool for a few minutes before serving.

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

Enjoy a comforting twist on traditional chicken pot pie with a nutritious cauliflower crust. Tender chicken, a medley of garden veggies, and a creamy, light sauce meld together under a golden cauliflower-based topping that delivers both flavor and a clean eating profile.

NUTRITION

468kcal
Protein
52.4g
Fat
16.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Rice

1 large Egg

2 tbsp Almond Flour

1 medium Carrot, diced

0.5 cup Peas

0.5 cup Chicken Broth

0.5 cup Cauliflower Puree

Seasonings (Salt, Pepper, Thyme) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and thyme, then sear in a non-stick skillet until lightly browned on both sides. Remove and set aside.

  • 3

    In the same skillet, add diced carrot and peas; sauté for 3-4 minutes until slightly tender.

  • 4

    Add chicken broth and cauliflower puree to the vegetables, stirring to combine. Return the chicken to the skillet, allowing it to simmer in the sauce for 3-4 minutes.

  • 5

    For the crust, combine cauliflower rice, egg, and almond flour in a bowl. Mix until a uniform dough forms.

  • 6

    Transfer the chicken and vegetable mixture into a small baking dish. Evenly spread the cauliflower crust mixture over the top.

  • 7

    Bake in the preheated oven for 15-18 minutes until the crust becomes firm and slightly golden.

  • 8

    Remove from the oven and let cool for a few minutes before serving.