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 reimagined classic comfort dish with a lighter twist. Tender chicken breast, a medley of fresh vegetables, and a creamy, low-fat sauce come together under a delicate, whole-wheat crust. This pot pie offers all the warmth and soul of the traditional version but with a modern, clean twist perfect for balanced eating.

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NUTRITION

470kcal
Protein
57.5g
Fat
9.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1/2 cup Low-Fat Milk

1 tablespoon Whole Wheat Flour

1 cup Mixed Vegetables

1/2 cup Chicken Broth

1 teaspoon Light Butter

Salt & Pepper to taste

1/2 teaspoon Dried Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, melt the light butter and sauté the chicken until it is cooked through and lightly golden, about 5-7 minutes. Remove the chicken and shred or dice it.

  • 3

    In the same skillet, sprinkle in the whole wheat flour and stir to make a roux. Gradually whisk in the low-fat milk and chicken broth to create a smooth, creamy sauce. Allow it to simmer for 2-3 minutes until it thickens slightly.

  • 4

    Stir in the mixed vegetables and shredded chicken, adding dried thyme, and adjust seasoning with additional salt and pepper if needed.

  • 5

    Transfer the chicken and vegetable mixture into a baking dish. For extra texture, optionally top with a light whole wheat crust or puff pastry, then bake in the preheated oven for 15-20 minutes until heated through and the top is lightly browned.

  • 6

    Serve warm and enjoy your lightened-up, creamy 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 reimagined classic comfort dish with a lighter twist. Tender chicken breast, a medley of fresh vegetables, and a creamy, low-fat sauce come together under a delicate, whole-wheat crust. This pot pie offers all the warmth and soul of the traditional version but with a modern, clean twist perfect for balanced eating.

NUTRITION

470kcal
Protein
57.5g
Fat
9.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1/2 cup Low-Fat Milk

1 tablespoon Whole Wheat Flour

1 cup Mixed Vegetables

1/2 cup Chicken Broth

1 teaspoon Light Butter

Salt & Pepper to taste

1/2 teaspoon Dried Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet over medium heat, melt the light butter and sauté the chicken until it is cooked through and lightly golden, about 5-7 minutes. Remove the chicken and shred or dice it.

  • 3

    In the same skillet, sprinkle in the whole wheat flour and stir to make a roux. Gradually whisk in the low-fat milk and chicken broth to create a smooth, creamy sauce. Allow it to simmer for 2-3 minutes until it thickens slightly.

  • 4

    Stir in the mixed vegetables and shredded chicken, adding dried thyme, and adjust seasoning with additional salt and pepper if needed.

  • 5

    Transfer the chicken and vegetable mixture into a baking dish. For extra texture, optionally top with a light whole wheat crust or puff pastry, then bake in the preheated oven for 15-20 minutes until heated through and the top is lightly browned.

  • 6

    Serve warm and enjoy your lightened-up, creamy chicken pot pie.