Cauliflower Crust Chicken Potpie

Yield: 4 servings

Complete Lean & Green meal: 1 lean, 3 green, 2 condiments

Total Time: 45 minutes

Ingredients

• 4 cups riced cauliflower

• ½ cup water

• ¼ cup grated parmesan cheese

• 1 egg

• ¼ tsp or less of each: salt & pepper, divided

• 1¼ lb. boneless, skinless chicken thighs cut into bite-sized cubes

• ½ cup diced celery

• ½ cup diced kabocha squash

• ½ cup quartered button mushrooms

• ½ cup cut green beans

• 1-2 sprigs of fresh thyme

• 1 cup chicken broth

• 1 cup unsweetened almond milk

Directions

1. Preheat oven to 400⁰F.

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.

3. Mix ¾ of the riced cauliflower with the parmesan cheese and egg. Reserve the other ¼ of riced cauliflower for later.

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.

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.

6. Ladle chicken potpie filling into bowls and top each with a cauliflower crust.

Slow Cooker Method: Make the cauliflower crust as direct. Add all of the remaining ingredients for the potpie filling to a slow cooker. Cover with lid, and cook on low for 2 hours.

Per serving: 270 calories, 12g fat, 9g carbohydrate, 31g protein