Chicken Potpie with Cauliflower Topping

Name: Chicken Potpie with Cauliflower Topping
Total time: 1 h 25 min
Ingredients: 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 3/4 tsp. dried; 1 teaspoon lemon zest; ¼ teaspoon ground pepper; 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

Rating: 5 stars

3 Ratings
3 Reviews

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

Diabetic Living Magazine

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Recipe Summary

active:

25 mins

total:

1 hr 25 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1

Preheat oven to 425 degrees F.

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Step 2

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.
Step 3

To prepare topping: Combine cauliflower, Parmesan, flour (or breadcrumbs), and melted butter in a medium bowl. Sprinkle the topping over the chicken mixture.
Step 4

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

Serving Size: 1 1/3 cups

Per Serving:

259 calories; 9 g total fat; 4 g saturated fat; 56 mg cholesterol; 627 mg sodium. 22 g carbohydrates; 4 g fiber; 7 g sugar; 21 g protein;

Exchanges:

2 lean protein, 1 fat, 1 starch, 1 vegetable

Reviews (3)

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3 Ratings

5 star values: 3
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Suzanne

12/17/2019

Liked this very much easy to make. Only change is that I sautéed fresh mushrooms garlic and peas vs buying the bag of frozen....too much salty taste with the frozen garlic peas and mushroom. Read More

Vicky Huppert

01/31/2019

Fantastic flavor. I used a bag of frozen mixed veggies and a can of corn and it was wonderful. I will definitely make this again possibly with fresh riced cauliflower instead of frozen Read More

Carla Benedict

10/13/2018

This is very easy to make and very tasty. I will definitely make it again. Read More

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