Cauliflower Crust Chicken Pot Pie

6 steps

Prep:15minCook:30min

Updated at: Wed, 16 Aug 2023 17:41:56 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories262 kcal (13%)

Total Fat9.4 g (13%)

Carbs8.9 g (3%)

Sugars3.4 g (4%)

Protein34.8 g (70%)

Sodium706.2 mg (35%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.25 lbsboneless skinless chicken thighs

cut into bite-sized cubes

½ cupbutton mushrooms

quartered

½ cupscelery

diced

1 cupchicken broth

1egg

1 sprigsfresh thyme

¼ cupparmesan cheese

grated

½ cupgreen beans

cut

½ cupkabocha squash

¼ tspsalt

pepper

divided

4 cupsriced cauliflower

1 cupunsweetened almond milk

½ cupwater

Instructions

Step 1

Pre-heat oven to 400 F

Step 2

Combine cauliflower and water in a 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 other 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 crusts until center is dry and crust is golden brown

Step 5

Add 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