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Chicken pot pie with a cauliflower crust

average rating is 3 out of 5, based on 150 votes

Craving a comforting classic with a healthy twist? Try our mouthwatering Chicken Pot Pie with a cauliflower crust! Packed with tender chicken, colorful veggies, and a low-carb, high-protein cauliflower crust, this diabetic-friendly dish is perfect for those on the SOZA weightloss program. Get ready to savor every guilt-free bite!

Serving Suggestions/Tips:

Serve with a side of steamed vegetables for added nutrients.

Pair with a crisp green salad dressed with a light vinaigrette for a refreshing contrast.

Garnish with fresh herbs like parsley or chives for a burst of flavor.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high-protein diabetic-friendly cauliflower crust chicken breast vegetables gluten-free low-sodium keto-friendly grain-free healthy comfort food low-glycemic diabetic-friendly nutrient-rich weight loss high-fiber low-calorie low-fat paleo-friendly sugar-free dairy-free nut-free diabetic meal balanced nutrition clean eating meal prep guilt-free savory satisfying

Ingredients

For the filling:

1 small chicken breast, cooked and shredded
1/4 cup diced onion
1/4 cup diced celery
1/4 cup diced carrots
1/4 cup diced bell peppers
1/2 cup cauliflower florets
1/2 cup chicken broth (low-sodium)
1/4 cup unsweetened almond milk
1 tablespoon coconut flour (or any low-carb flour of your choice)
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and pepper to taste

For the cauliflower crust:

1 cup cauliflower rice
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 egg, beaten

Directions

Preheat your oven to 375°F (190°C).
In a skillet, sauté the diced onion, celery, carrots, and bell peppers over medium heat until they start to soften.
In a food processor, pulse the cauliflower florets until they resemble rice-like consistency.
Add the cauliflower rice to the skillet with the sautéed vegetables and cook for an additional 2-3 minutes.
In a small bowl, whisk together the chicken broth, almond milk, coconut flour, dried thyme, dried rosemary, salt, and pepper. Pour the mixture into the skillet and stir well.
Cook the mixture for 5-7 minutes, or until it thickens slightly.
Add the shredded chicken to the skillet and stir until well combined.
Transfer the chicken and vegetable filling to a small oven-safe dish.
In a separate bowl, combine the cauliflower rice, grated Parmesan cheese, garlic powder, dried oregano, and beaten egg. Mix well.
Spread the cauliflower crust mixture over the top of the chicken and vegetable filling, ensuring it covers the entire surface.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the crust turns golden brown and crispy.
Once cooked, remove from the oven and let it cool for a few minutes before serving.