Chicken Potpie with Cauliflower Topping
You won't miss the crust on this chicken potpie-we promise! We cut the carbs by swapping in a riced-cauliflower-and-panko topping for a thin and crispy top layer that's more nutritious than pie crust (but every bit as satisfying). Source: Diabetic Living Magazine, Summer 2018
Ingredients
Topping
Directions
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Preheat oven to 425 degrees F.
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Combine chicken, frozen peas & mushrooms, mushroom soup, corn, celery, onion, parsley, thyme, lemon zest, and pepper in a large bowl. Transfer to a 9-inch deep-dish pie pan.
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To prepare topping: Combine cauliflower, Parmesan, flour (or breadcrumbs), and melted butter in a medium bowl. Sprinkle the topping over the chicken mixture.
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Bake the potpie until the filling is heated through and the topping is golden, about 40 minutes. Let stand for 10 minutes before serving. Sprinkle with additional parsley, if desired.
Tips
Equipment: 9-inch deep-dish pie pan
Nutrition Facts
2 lean protein, 1 fat, 1 starch, 1 vegetable