Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Recipe Summary test

active:
25 mins
total:
1 hr 25 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist
Topping

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

    Advertisement
  • 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.

Tips

Equipment: 9-inch deep-dish pie pan

Nutrition Facts

1 1/3 cups
259 calories; protein 21g; carbohydrates 22g; dietary fiber 4g; sugars 7g; fat 9g; saturated fat 4g; cholesterol 56mg; sodium 627mg.

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

Advertisement