Craving comfort food without the guilt? This Lean Chicken Pot Pie with a cauliflower crust is your answer! Perfect for those following Optavia 5 and 1 recipes, it’s a satisfying dish that packs in flavor while keeping your meals lean. This recipe makes use of lean protein to ensure you stay on track with your healthy eating goals, whether you’re diving into Optavia lean and green recipes or Medifast recipes for delicious, nutritious meals.
Imagine a warm, comforting pie filled with tender chicken, fresh vegetables, and a creamy sauce, all nestled in a savory cauliflower crust. It’s a fantastic option for your lean dinners and a delightful twist on traditional chicken pot pies. Plus, this recipe is perfect for anyone looking to enjoy Optavia meals while staying aligned with their dietary needs.
Healthy and Delicious Chicken Pot Pie Recipe
This chicken pot pie is a wholesome take on a classic favorite, featuring a flavorful filling of chicken and vegetables enveloped in a light cauliflower crust. Each bite is creamy and savory, making it a great option for those on a paleo diet or looking for lean protein meals.
Ingredients
- 1 medium cauliflower, riced
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1/2 cup Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Cauliflower Crust: Preheat the oven to 375°F (190°C). Steam the riced cauliflower for about 5 minutes, then drain any excess moisture. In a bowl, mix the cauliflower with Greek yogurt, garlic powder, onion powder, salt, and pepper. Press the mixture into a pie dish to form a crust.
- Bake the Crust: Bake the cauliflower crust in the preheated oven for 20 minutes or until slightly golden.
- Make the Filling: In a skillet, combine the shredded chicken, mixed vegetables, chicken broth, thyme, salt, and pepper. Cook over medium heat until warmed through and slightly thickened.
- Assemble the Pot Pie: Pour the chicken and vegetable filling into the baked cauliflower crust. Brush the edges with the beaten egg for a golden finish.
- Final Bake: Return the pot pie to the oven and bake for an additional 15-20 minutes, until the filling is bubbly and the crust is golden brown.
- Serve: Allow to cool slightly before slicing. Enjoy your lean chicken pot pie!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 6 slices
- Calories: 250kcal
- Fat: 9g
- Protein: 30g
- Carbohydrates: 15g
