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Chicken Pot Pie with Cauliflower Topping

Kinda healthy. Really easy.


2 cups shredded cooked Chicken Breast

1 (10.8 oz) package of Frozen Vegetables

1 (10.75 oz) can Cream of Mushroom Soup (low-fat, low-sodium)

1 cup Corn (fresh or frozen)

1 cup chopped Celery

1 copped Onion

3 Tbsp chopped Parsley

2 tsp chopped Thyme

1 tsp Lemon Zest

1/2 tsp Pepper


1 (10 oz) package frozen Riced Cauliflower

1/3 cup grated Parmesan cheese

1/4 cup AP Flour

2 Tbsp melted Butter


  1. Preheat oven to 425°F.

  2. Heat the Frozen Vegetables as directed on the package. Cook them for a little shorter time than recommended.

  3. Combine Chicken, Frozen Vegetable mix, Soup, Corn, Celery, Onion, Parsley, Thyme, Lemon Zest, and Pepper in a large bowl. Transfer to a 9 inch, deep dish pie pan or casserole. (Like a brownie pan)

  4. For the Topping: Combine Cauliflower, Parmesan cheese, Flour, and Butter in a medium bowl. Carefully top the chicken mixture.

  5. Bake for 40 minutes or until the topping is golden brown. Let it stand for about 10 minutes to cool and set.

* Make this to your liking. Cook the chicken however you like, I used an Instant-Pot. Once you mix everything for the filling, taste it. Add whatever herbs and spices you like. I think I added garlic powder and smoked paprika too.

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