Thursday, August 15, 2013

Healthy Cauliflower Biscuit Pot Pie Recipe

I AM BEYOND EXCITED TO SHARE THIS RECIPE!! It may be the most delicious thing I've made to date. And I know what you're thinking, how is that recipe even a thing? It can't taste good! But I gurantee you it does! The most awesome thing? This recipe is low-carb, low-fat and full of nutrients!! And for all my Tone It Up girls out there, I'd say it's TIU approved.

One thing that I love is homestyle food. From casseroles to Italian to meat and potatoes, I can't get enough. The only problem with those meals is they're usually butter packed and filled with starches. Those two things tend to sit pretty heavy in your stomach throughout the night and are less-than-ideal for your last meal of the day. Yes, we're better off eating those famous cheesy-potatoes for lunch than dinner girls. So in my never-ending quest to make healthier versions of my favorites, here is a masterpiece! (BTW, you can make this Gluten Free just by using GF All Purpose Baking Flour and GF Soy Sauce)
 
Cauliflower Biscuit Pot Pie

 
Cauliflower "Biscuit" Topping
One Head of Cauliflower
2 Eggs
1/2 cup Almond Flour 
1/4 cup Low-Fat Mozzarella Cheese, Shredded
1/2 tsp Garlic Salt
1/2 tsp crushed Garlic

Directions
-Preheat your oven to 400 degrees
-Wash and dry the head of cauliflower.  Cut it up into small pieces and shred in a food processor. Or, if you're like me and don't have one, throw it into the blender in batches :)
-In a large skillet place 1 TBSP coconut oil and melt. Place shredded cauliflower in pan and cook for 7 minutes, stirring occasionally.
-Mix all the ingredients together in a bowl until you have a wet pasty like consistency.
-Grease a 9x9 pan and pour "dough."
-Place in the oven and bake for 15-20 minutes or until the top just starts to turn golden. You'll finish baking it later! Take out of the oven and set aside.  
Filling
2 Boneless, Skinless Chicken Breasts, cooked (I boil mine)
3 tablespoons olive oil, divided
1/2 cup yellow onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
2 cloves garlic, crushed
1 medium potato, diced (should equal about 1 cup)
1/4 cup all-purpose flour
2 teaspoons corn starch
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1/2 cup fresh or frozen peas
1 teaspoon finely chopped sage
1 teaspoon thyme leaves

Directions, Part 2
-Keep oven to heated to 400° F.
-Heat 2 tablespoons of olive oil in a skillet. Add onion, celery, carrot, and garlic and sauté until onion is translucent.
-Add potato to the skillet and cook, stirring frequently, until tender but not mushy.
-Add flour and soy sauce to the skillet and stir into the vegetables.
-Add corn starch to vegetable broth in a bowl OUTSIDE of pan, then add to pan and stir until combined, scraping all the browned bits from the bottom of the pan.
-Add chicken, peas, sage, and thyme and stir until combined.
-Remove from heat and pour filling into a 13x9 baking dish.
-Place cauliflower "biscuit" on top and push down so it covers the entire top of filling.
-Cook for 20-25 minutes.

ENJOY :) I sure did!!


Don't forget to sign up to be on my Beachbody Team, it's free! Click Below!
SHARE:

3 comments

  1. This sounds awesome! Thanks for sharing, will definitely have to try it out!

    ReplyDelete
  2. Thanks!! Like I said, I've never been more proud of a recipe outcome!! Let me know what you think :)

    ReplyDelete
  3. This sounds soooo goood! Thanks, I gotta try this :)

    ReplyDelete

Thanks for stopping by! Love hearing from you :)

© Jessica Grace Fitness. All rights reserved.
Blogger Template by pipdig