Creamy Lightened-Up Chicken Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Pot Pie

Enjoy a lighter take on the classic pot pie with tender chicken, a medley of fresh vegetables, and a velvety, low-fat creamy sauce all in one comforting dish. This recipe balances hearty flavors with a reduced calorie twist, perfect for a nutritious and satisfying meal any time of day.

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NUTRITION

425kcal
Protein
46.4g
Fat
9.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1/2 cup Green Peas

1/2 cup Celery

1/2 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper.

  • 2

    Chop the carrot and celery into small, uniform pieces for even cooking.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the diced chicken and sauté until lightly browned on all sides, about 3-4 minutes.

  • 4

    Add the chopped carrot and celery to the pan. Sauté for another 2 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the mixture. Stir continuously for 1 minute to lightly toast the flour, which will help thicken the sauce.

  • 6

    Pour in the low-fat milk and add the nonfat Greek yogurt, stirring continuously to create a creamy, smooth sauce. Allow the mixture to simmer for 2-3 minutes until it begins to thicken.

  • 7

    Stir in the green peas and adjust seasoning with salt and pepper. Let the stew heat through for another 2 minutes.

  • 8

    Serve hot for a comforting, lighter version of the classic chicken pot pie.

Creamy Lightened-Up Chicken Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Chicken Pot Pie

Enjoy a lighter take on the classic pot pie with tender chicken, a medley of fresh vegetables, and a velvety, low-fat creamy sauce all in one comforting dish. This recipe balances hearty flavors with a reduced calorie twist, perfect for a nutritious and satisfying meal any time of day.

NUTRITION

425kcal
Protein
46.4g
Fat
9.6g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1/2 cup Green Peas

1/2 cup Celery

1/2 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper.

  • 2

    Chop the carrot and celery into small, uniform pieces for even cooking.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the diced chicken and sauté until lightly browned on all sides, about 3-4 minutes.

  • 4

    Add the chopped carrot and celery to the pan. Sauté for another 2 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the mixture. Stir continuously for 1 minute to lightly toast the flour, which will help thicken the sauce.

  • 6

    Pour in the low-fat milk and add the nonfat Greek yogurt, stirring continuously to create a creamy, smooth sauce. Allow the mixture to simmer for 2-3 minutes until it begins to thicken.

  • 7

    Stir in the green peas and adjust seasoning with salt and pepper. Let the stew heat through for another 2 minutes.

  • 8

    Serve hot for a comforting, lighter version of the classic chicken pot pie.