Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

A nourishing twist on a classic comfort dish, featuring tender chicken breast and an assortment of fresh vegetables in a light, savory sauce. This pot pie offers a wholesome blend of textures and flavors with a crisp topping that perfectly complements the hearty filling.

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NUTRITION

323kcal
Protein
34.8g
Fat
7.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/3 cup Frozen Peas

1 tbsp Whole Wheat Flour

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the carrot, celery, and onion into small, even pieces.

  • 3

    In a medium skillet, heat the olive oil over medium heat. Sauté the diced vegetables for 3-4 minutes until they begin to soften.

  • 4

    Add diced chicken breast to the skillet and cook until lightly browned on all sides, about 5-6 minutes.

  • 5

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring well to coat them evenly.

  • 6

    Pour in the low-sodium chicken broth and low-fat milk, stirring continuously to combine and thicken the mixture slightly. Allow the filling to simmer for 3-4 minutes.

  • 7

    Stir in the frozen peas and cook for an additional 2 minutes until heated through.

  • 8

    Transfer the mixture into a small baking dish. For a light crust, you may place dollops of the remaining filling on top or simply serve as a stew-like filling.

  • 9

    Bake in the preheated oven for 12-15 minutes to meld the flavors and warm the dish thoroughly.

  • 10

    Let the pot pie cool for a few minutes before serving.

Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

A nourishing twist on a classic comfort dish, featuring tender chicken breast and an assortment of fresh vegetables in a light, savory sauce. This pot pie offers a wholesome blend of textures and flavors with a crisp topping that perfectly complements the hearty filling.

NUTRITION

323kcal
Protein
34.8g
Fat
7.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/3 cup Frozen Peas

1 tbsp Whole Wheat Flour

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the carrot, celery, and onion into small, even pieces.

  • 3

    In a medium skillet, heat the olive oil over medium heat. Sauté the diced vegetables for 3-4 minutes until they begin to soften.

  • 4

    Add diced chicken breast to the skillet and cook until lightly browned on all sides, about 5-6 minutes.

  • 5

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring well to coat them evenly.

  • 6

    Pour in the low-sodium chicken broth and low-fat milk, stirring continuously to combine and thicken the mixture slightly. Allow the filling to simmer for 3-4 minutes.

  • 7

    Stir in the frozen peas and cook for an additional 2 minutes until heated through.

  • 8

    Transfer the mixture into a small baking dish. For a light crust, you may place dollops of the remaining filling on top or simply serve as a stew-like filling.

  • 9

    Bake in the preheated oven for 12-15 minutes to meld the flavors and warm the dish thoroughly.

  • 10

    Let the pot pie cool for a few minutes before serving.