1. Bring a large pot of water to a boil. Cook cauliflower until very tender, about 15 minutes.
2. Meanwhile, pound chicken to a 1/2-inch thickness. Season with 1/4 teaspoon each salt and pepper. Bring a large skillet sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through.
3. Transfer cauliflower to a strainer to drain.
4. Chop chicken into bite-sized pieces.
5. Place drained cauliflower in a blender or food processor. Add milk and cheese, and puree until mostly smooth and uniform.
6. Spray the (empty) pot with nonstick spray, and bring to medium-high heat. Cook and stir onion until mostly softened, about 4 minutes.
7. Add cauliflower puree, chopped chicken, and remaining ingredients, including the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir until frozen veggies have thawed and soup is hot and well mixed, about 5 minutes.
Chew on This . . . Back in the days of the Roman Empire, chicken pot pies were sometimes served with LIVE birds under the shell that would burst out when served. Talk about a show!
Lisa—a self-proclaimed "mad scientist" in the kitchen—is the author of 11 New York Times Best Selling cookbooks. This recipe is excerpted from her 12th book, "Hungry Girl Clean & Hungry OBSESSED!" (St. Martins Griffin) which was just released this month.
Copyright © 2017 by Lisa Lillien and reprinted by permission of St. Martin’s Griffin.