Lean and Green Entree | Cauliflower Crust Chicken Potpie

Whether you are looking for new staple at the holiday table or a tasty dish to throw in the mix of dinner planning, this recipe does not disappoint! Enjoy this filling but on plan meal!

Lean and Green Entree | Cauliflower Crust Chicken Potpie

Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4


  • 4 cups riced cauliflower
  • 1/2 cup water
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/4 lb chicken thighs skinless and boneless, cut into bite sized cubes
  • 1/2 cup diced celery
  • 1/2 cup diced kabocha squash
  • 1/2 cup button mushrooms quartered
  • 1/2 cup cut green beans
  • 1-2 sprigs fresh thyme
  • 1 cup chicken broth
  • 1 cup unsweetened almond milk


  • Preheat oven to 400 F.
  • Combine cauliflower and water in microwave safe bowl. Microwave for 5 minutes or until cauliflower is tender. Drain and allow cauliflower to cool. Place cauliflower in a cheesecloth to squeeze out as much liquid as possible.
  • Mix 3/4 of the riced cauliflower with the parmesan cheese and egg.
  • On a baking sheet lined with parchment paper, spread cauliflower mixture into 4 equally sized circles that will fit the circumference of your serving bowls. Bake cauliflower crusts until center is dry and crust is golden brown.
  • Add the remaining ingredients to an instant pot, including riced cauliflower, to make the potpie filling. Secure lid, push meat/stew mode and adjust time for 10 minutes. When instant pot beeps, naturally release pressure.
  • Ladle chicken potpie filling into bowls and top each with a cauliflower crust.


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.
Keyword Gluten Free, Keto

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