Healthy Creamy Chicken Pot Pie

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

Healthy Creamy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Pot Pie

Enjoy this comforting, wholesome twist on the classic pot pie. Tender pieces of chicken and a medley of hearty vegetables are enveloped in a light, creamy sauce, all brought together with a hint of whole wheat goodness. A satisfying dish that's both nourishing and delicious.

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NUTRITION

409kcal
Protein
48.2g
Fat
9.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 cup Green Peas

1/4 medium Onion

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 3

    Sauté the chicken until lightly browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

  • 4

    In the same skillet, add diced carrot, celery, and onion. Sauté until the vegetables start to soften, approximately 4 minutes.

  • 5

    Stir in the whole wheat flour to coat the vegetables and cook briefly for about 1 minute.

  • 6

    Slowly pour in the low-sodium chicken broth while stirring continuously to avoid lumps, letting the mixture thicken slightly.

  • 7

    Return the cooked chicken to the skillet along with the green peas; simmer for 2-3 minutes.

  • 8

    Remove from heat and stir in the nonfat Greek yogurt until the sauce becomes creamy and well combined.

  • 9

    Serve warm, enjoying the light, comforting flavors of the healthy creamy chicken pot pie.

Healthy Creamy Chicken Pot Pie

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

Healthy Creamy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Pot Pie

Enjoy this comforting, wholesome twist on the classic pot pie. Tender pieces of chicken and a medley of hearty vegetables are enveloped in a light, creamy sauce, all brought together with a hint of whole wheat goodness. A satisfying dish that's both nourishing and delicious.

NUTRITION

409kcal
Protein
48.2g
Fat
9.2g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 cup Green Peas

1/4 medium Onion

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

  • 3

    Sauté the chicken until lightly browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

  • 4

    In the same skillet, add diced carrot, celery, and onion. Sauté until the vegetables start to soften, approximately 4 minutes.

  • 5

    Stir in the whole wheat flour to coat the vegetables and cook briefly for about 1 minute.

  • 6

    Slowly pour in the low-sodium chicken broth while stirring continuously to avoid lumps, letting the mixture thicken slightly.

  • 7

    Return the cooked chicken to the skillet along with the green peas; simmer for 2-3 minutes.

  • 8

    Remove from heat and stir in the nonfat Greek yogurt until the sauce becomes creamy and well combined.

  • 9

    Serve warm, enjoying the light, comforting flavors of the healthy creamy chicken pot pie.