ADVERTISEMENT
Chicken Potpie with Cauliflower Topping
Chicken Potpie with Cauliflower Topping
1 Review
From: Diabetic Living Magazine, Summer 2018
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).
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 cups shredded, cooked chicken breast
- 1 10.8-oz. package frozen garlic baby peas & mushrooms, such as Birds Eye
- 1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, such as Campbell's Healthy Request
- 1 cup corn, fresh or frozen
- 1 cup sliced celery
- ½ cup chopped onion
- 3 tablespoons chopped fresh parsley, plus more for garnish
- 2 teaspoons chopped fresh thyme or ¾ tsp. dried
- 1 teaspoon lemon zest
- ¼ teaspoon ground pepper
- Topping
- 1 (10 ounce) package frozen riced cauliflower, such as Birds Eye
- ⅓ cup grated Parmesan cheese
- ¼ cup all-purpose flour or panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Preparation
-
Prep
-
Ready In
- Preheat oven to 425°F.
- 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.
- To prepare topping: Combine cauliflower, Parmesan, flour (or breadcrumbs), and melted butter in a medium bowl. Sprinkle the topping over the chicken mixture.
- 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.
- Equipment: 9-inch deep-dish pie pan
- Serving size: 1⅓ cups
- Per serving: 259 calories; 9 g fat(4 g sat); 4 g fiber; 22 g carbohydrates; 21 g protein; 56 mg cholesterol; 7 g sugars; 627 mg sodium;
- Carbohydrate Servings: 1½
- Exchanges: 2 lean protein, 1 fat, 1 starch, 1 vegetable
Reviews 1
October 13, 2018
By: Carla Benedict
This is very easy to make and very tasty. I will definitely make it again.
