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).
Ingredients For Chicken Potpie With Cauliflower Topping Recipe
2 cup Shredded, cooked chicken breast
10.8 ounce 1 package frozen garlic baby peas and mushrooms, such as birds eye
1 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
0.5 cup Chopped Onion
3 tablespoon Chopped fresh parsley, plus more for garnish
2 teaspoon Chopped fresh thyme or 3/4 tsp. dried
1 teaspoon Lemon zest
0.25 teaspoon Ground pepper
1 Package frozen riced cauliflower, such as birds eye
0.33000000000000007 cup Grated Parmesan Cheese
0.25 cup All purpose flour or panko breadcrumbs
Nutrition value
234
calories per serving
6 g Fat21 g Protein22 g Carbs8 g FiberOther
Current Totals
6 g Fat
21 g Protein
22 g Carbs
8 g Fiber
MacroNutrients
Carbs
22 g
Protein
21 g
Fiber
8 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
192 mg
Iron
6 mg
Vitamin A
458 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
90 mcg
Vitamin B12
0 mcg
Vitamin C
47 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
69 mg
Manganese
1 mg
Phosphorus
223 mg
Selenium
18 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
