By Tiff Riser
Cauliflower Crust Chicken Potpit
6 steps
Prep:20minCook:25min
Nothing says comfort food like a delicious potpie!
TIP: Mix the reserved 1/4 of riced cauliflower with the unsweetened almond milk before adding to lessen the chance of the milk curdling when added.
SLOW COOKER METHOD: Make the cauliflower crust as directed. Add all of the remaining ingredients for the potpie filling to a slow cooker. Cover with lid, and cook on low for 2 hours.
1 Lean 3 Green 3 Condiment
Updated at: Thu, 17 Aug 2023 03:07:55 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
3
Low
Nutrition per serving
Calories259.3 kcal (13%)
Total Fat7.3 g (10%)
Carbs8.6 g (3%)
Sugars2.7 g (3%)
Protein38.8 g (78%)
Sodium479.2 mg (24%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 400*F.
Step 2
Combine cauliflower and water in microwave-safe bowl. Microwave for 5 minutes or until cauliflower is tender. Drain and allow cauliflower to cool. Place cauliflower in a cheesecloth to squeeze out as much liquid as possible.
Step 3
Mix 3/4 of the riced cauliflower with the parmesan cheese and egg. Reserve the 1/4 of riced cauliflower for later.
Step 4
On a baking sheet lined with parchment paper, spread cauliflower mixture into 4 equally-sized circles that will fit the inside circumference of your serving bowls. Bake cauliflower crust at 400*F for about 4-8 minutes until center is dry and crust is golden brown.
Step 5
Add the remaining ingredients to an Instant Pot, including the reserved riced cauliflower, to make the potpie filling. Secure lid, push meat/stew mode, and adjust time for 10 minutes. When Instant Pot beeps, naturally release pressure.
Step 6
Ladle chicken potpie filling into bowls and top each with a cauliflower crust.
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