Astonishing 6-Ingredient Skinny Chicken Pot Pie Crust
Enjoy a comforting chicken pot pie without the guilt. This lightened-up recipe features a hearty chicken filling topped with a delicious cauliflower crust. It’s your favorite comfort food made lighter.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
- Chicken breast, cooked and shredded
- Cauliflower florets
- Chicken broth
- Carrots, diced
- Celery, diced
- Onion, diced
- Peas
- Butter or olive oil
- Flour or alternative thickener
- Milk or unsweetened almond milk
- Thyme
- Salt
- Pepper
Instructions
- Prepare the cauliflower crust base. Steam or roast cauliflower until very tender. Squeeze out all excess moisture.
- Process the cauliflower until it resembles a fine meal. Mix with an egg and seasonings to form a dough.
- Press the cauliflower mixture into a pie dish to form the crust. Bake until slightly set.
- Prepare the filling: Sauté onion, carrots, and celery in butter or oil until soft.
- Stir in flour or thickener, then slowly whisk in chicken broth and milk until the sauce thickens.
- Add shredded chicken, peas, thyme, salt, and pepper. Mix well.
- Pour the filling over the pre-baked cauliflower crust.
- Bake until the filling is bubbly and the top is lightly golden.
Notes
- Squeezing the moisture from the cauliflower is key for a firm crust.
- Use leftover rotisserie chicken for quick preparation.
- Adjust seasonings to your taste.
Nutrition
- Serving Size: 1 slice
- Calories: Estimate based on ingredients
- Sugar: Low
- Sodium: Moderate
- Fat: Reduced
- Saturated Fat: Low
- Unsaturated Fat: Estimate based on ingredients
- Trans Fat: None
- Carbohydrates: Lower than traditional
- Fiber: Good source from cauliflower
- Protein: High
- Cholesterol: Moderate