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 a lighter twist on the classic pot pie by using lean chicken breast, a splash of nonfat Greek yogurt for creaminess, and a medley of garden vegetables in a subtly thickened broth. This comforting dish delivers plenty of flavor without overloading on calories.

Try 7 days free, then $12.99 / mo.

NUTRITION

338kcal
Protein
40.3g
Fat
6.5g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/3 cup Nonfat Greek Yogurt (80g)

1/2 cup diced Carrots (65g)

1/2 cup Frozen Peas (80g)

1/4 cup chopped Onion (40g)

1 tsp Whole Wheat Flour (3g)

1/2 cup Low-Sodium Chicken Broth (120g)

1 tsp Olive Oil

Salt & Pepper to taste

Herbs (Thyme or Parsley) for garnish

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

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

  • 3

    Sauté the chicken in the skillet until it is lightly browned and cooked through.

  • 4

    Add the chopped onion and diced carrots to the skillet, cooking until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to coat all the ingredients evenly.

  • 6

    Pour in the low-sodium chicken broth and allow the sauce to thicken slightly, stirring continuously.

  • 7

    Mix in the frozen peas and cook for an additional 2-3 minutes until the vegetables are tender.

  • 8

    Remove the skillet from heat and stir in the nonfat Greek yogurt to create a creamy texture.

  • 9

    Adjust seasoning with extra salt, pepper, and fresh herbs if desired before serving.

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 a lighter twist on the classic pot pie by using lean chicken breast, a splash of nonfat Greek yogurt for creaminess, and a medley of garden vegetables in a subtly thickened broth. This comforting dish delivers plenty of flavor without overloading on calories.

NUTRITION

338kcal
Protein
40.3g
Fat
6.5g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/3 cup Nonfat Greek Yogurt (80g)

1/2 cup diced Carrots (65g)

1/2 cup Frozen Peas (80g)

1/4 cup chopped Onion (40g)

1 tsp Whole Wheat Flour (3g)

1/2 cup Low-Sodium Chicken Broth (120g)

1 tsp Olive Oil

Salt & Pepper to taste

Herbs (Thyme or Parsley) for garnish

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

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

  • 3

    Sauté the chicken in the skillet until it is lightly browned and cooked through.

  • 4

    Add the chopped onion and diced carrots to the skillet, cooking until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to coat all the ingredients evenly.

  • 6

    Pour in the low-sodium chicken broth and allow the sauce to thicken slightly, stirring continuously.

  • 7

    Mix in the frozen peas and cook for an additional 2-3 minutes until the vegetables are tender.

  • 8

    Remove the skillet from heat and stir in the nonfat Greek yogurt to create a creamy texture.

  • 9

    Adjust seasoning with extra salt, pepper, and fresh herbs if desired before serving.