WHO WANTS A HEALTHY CHICKEN POT PIE TO TRY?

YIELD: 4 SERVINGS

TOTAL TIME: 45 MINUTES

Ingredients

4 cups riced cauliflower

? cup water

? cup grated parmesan cheese

1 egg

? tsp or less of each: salt & pepper, divided

1? lb. boneless, skinless chicken thighs cut into bite-sized cubes

? cup celery, diced

? cup kabocha squash, diced

? cup quartered button mushrooms

? cup cut green beans

1-2 sprigs of fresh thyme

1 cup chicken broth

1 cup unsweetened almond milk

Directions

Preheat oven to 400°F.

Combine cauliflower and water in a microwave-safe bowl. Microwave for 5 minutes or until cauliflower is tender. Drain, and allow cauliflower to cool. Place cauliflower in cheesecloth to squeeze out as much liquid as possible.

Mix ? of the riced cauliflower with the parmesan cheese and egg. Reserve the other ? of riced cauliflower for later.

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 the center is dry and the crust is golden brown.

Add the remaining ingredients to an Instant Pot, including the reserved riced cauliflower, to make the pot pie filling. Secure lid, push meat/stew mode, and adjust the time for 10 minutes. When Instant Pot beeps, naturally release pressure.

Ladle chicken pot pie filling into bowls and top each with a cauliflower crust.

Nutrition Facts: 270 calories, 12g fat, 9g carbohydrate, 31g protein

Slow Cooker Method: Make the cauliflower crust as directed. Add all of the remaining ingredients for the potpie filling to a slow cooker. Cover with lid, and cook on low for 2 hours. Assemble as directed in step 6.