Lean and Green Cauliflower Crust Chicken Potpie

OPTAVIA Counts:

• 1 Lean
• 3 Green
• 3 Condiment

A delicious pot pie is the best way to express comfort food! With this fantastic dish for a Cauliflower Crust Chicken Potpie, you’ll be able to indulge your cravings for some great comfort food!

TIP: Before combining, thoroughly combine the reserved 1/4 cup of riced cauliflower with the unsweetened almond milk.

SLOW COOKER METHOD: Make the cauliflower crust according to the recipe. In a slow cooker, combine all of the remaining ingredients for the potpie filling and stir to combine. Cover and cook on low for 2 hours. Do you enjoy eating American food for breakfast, lunch, and supper? Make this lean and green American nutritious Cauliflower Crust Chicken Potpie dish to satisfy your hunger while being on plan.

• Difficulty
  Easy
• Servings
  4
• Cooking Time
  23 MINUTES
• Prep Time
  17 MINUTE

LEAN & GREEN CAULIFLOWER CRUST CHICKEN POTPIE

INGREDIENTS

• 4 cup Frozen Riced Cauliflower
• 1/2 cup Water
• 1/4 cup Parmesan Cheese grated
• 1 large Eggs
• 1 1/4 lbs Boneless Skinless Chicken Breast cubed
• 1/2 cup Celery drained
• 1/2 cup Kobacha Squash diced
• 1/2 cup Button Mushrooms quartered
• 1/2 cup Green Beans
• 1-2 stalk Fresh Thyme
• 1 cup Chicken Broth
• 1 cup Unsweetened Almond Milk

LEAN & GREEN CAULIFLOWER CRUST CHICKEN POTPIE

INSTRUCTIONS

1. Preheat oven to 400*F.
2. In a microwave-safe container, combine the cauliflower and water. Microwave for 5 minutes, or until the cauliflower is soft. Remove the excess water with a slotted spoon. Allow the cauliflower to cool fully before draining. Squeeze out as much liquid as possible using a cheesecloth.
3. Mix 3/4 of the riced cauliflower with the parmesan cheese and egg. Reserve the 1/4 of riced cauliflower for later.
4. Spread cauliflower in 4 equally-sized circles on a parchment paper-lined baking sheet, fitting the interior diameter of your serving bowls. Bake the cauliflower crust at 400°F for 4-8 minutes, or until the center is dry and the crust is golden brown.
5. To make the pot pie filling, add the remaining ingredients (including any leftover riced cauliflower) to an Instant Pot. Set the knob for MANUAL and press TIME + 10 minutes. When the Instant Pot beeps, naturally release pressure immediately.
6. Serve chicken potpie filling in bowls topped with a cauliflower crust.