Chicken Pot Pie (x2 servings)
Ingredients
For the Cauliflower Crust:
- 2 cups frozen riced cauliflower
- 1/2 cup water (to steam cauliflower)
- 1 large egg
- 1 tsp Italian seasoning
- 2 tbsp nutritional yeast
- 2 oz reduced-fat mozzarella cheese (1 oz per crust)
For the Pot Pie Filling:
- 14 oz cubed chicken breast
- 2/3 cup zucchini, diced
- 2/3 cup celery, diced
- 2/3 cup mushrooms, sliced
- 2/3 cup green beans, chopped
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup low-sodium chicken broth
- 1/2 cup unsweetened almond milk
Instructions
- Preheat your oven to 375°F (190°C).
- Steam the riced cauliflower with 1/2 cup water until tender. Drain and squeeze out excess water using cheesecloth or a clean towel.
- In a bowl, combine steamed cauliflower, egg, Italian seasoning, nutritional yeast, and shredded mozzarella.
- Press the mixture into two rounds in small pie tins or onto a pizza stone to match your serving bowls.
- Bake for 20–25 minutes, until golden brown and set.
- Meanwhile, sauté cubed chicken in a skillet over medium heat until cooked through.
- Add zucchini, celery, mushrooms, and green beans. Cook until vegetables are tender (5–7 minutes).
- Stir in Italian seasoning, garlic powder, and onion powder.
- Whisk chicken broth and almond milk together; pour into skillet and simmer for 5 minutes until sauce thickens.
- Divide the filling evenly into bowls, then top each with a golden crust round.
- Bake for an additional 10–15 minutes until bubbly and lightly browned.
- Allow to cool slightly before serving. Enjoy!
Chef's Note
For a fun variation, hold back the cheese when making the crust and instead sprinkle the measured cheese into the pie as you eat it—you’ll get melty cheese in every bite, pro tip!
Also, bake the crust on a pizza stone: press out two rounds about the size of your serving bowls. Once the veggie mix and crusts are done, pour the filling evenly into bowls and top each with a golden crust. Amazing!
Nutritional Information (Per Serving)
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 290 kcal |
| Protein | 39 g |
| Fat | 11 g |
| Carbohydrates | 10 g |
| Fiber | 4 g |
| Sodium | 450 mg |
Lean & Green Compliance
| Component | Quantity Used | Compliance |
|---|---|---|
| Lean Protein | 14 oz chicken breast | ✓ Fully compliant (Leanest protein) |
| Low-Carb Veggies | 3 cups total | ✓ Fully compliant (3 Greens per serving) |
| Healthy Fat | 2 tbsp nutritional yeast, 2 oz mozzarella | ✓ Fully compliant (Healthy fats) |
| Condiments | Spices and almond milk | ✓ Fully compliant |