YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Pot Pie
Savor a lighter twist on classic comfort with this Healthy Creamy Chicken Pot Pie. Tender chicken, a colorful medley of mixed vegetables, and a silky, cauliflower-based creamy sauce come together under a delicate mashed topping for a wholesome meal that's both satisfying and aligned with your macro goals.
INGREDIENTS
4 ounces Chicken Breast
1 cup Mixed Vegetables
1 cup Cauliflower
0.5 cup Low-Fat Milk
1 tablespoon Whole Wheat Flour
1 teaspoon Olive Oil
0.5 cup Chicken Broth
0.25 cup Onion, diced
1 clove Garlic, minced
PREPARATION
Preheat the oven to 400°F.
Season the chicken breast with a pinch of salt and pepper, then heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until softened, then add the chicken and cook until lightly browned on both sides.
Remove the chicken, dice it into bite-size pieces, and set aside. In the same skillet, sprinkle in the whole wheat flour and stir to coat the onions and garlic for about 1 minute.
Gradually whisk in the chicken broth and low-fat milk, stirring continuously to form a smooth, creamy sauce.
Fold in the mixed vegetables and return the chicken pieces to the skillet. Simmer for 5-7 minutes until the sauce thickens slightly and the vegetables are tender.
Meanwhile, steam the cauliflower until soft, then mash until smooth to create a light topping.
Transfer the chicken and vegetable mixture into a small oven-safe dish, then spread the mashed cauliflower evenly on top.
Bake in the preheated oven for 12-15 minutes until the top is slightly browned and the filling is bubbling.
Allow to cool for a couple of minutes before serving.