Hearty Chicken and Vegetable Pot Pie

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

Hearty Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Pot Pie

Enjoy a comforting and satisfying pot pie filled with tender chicken, a medley of seasonal vegetables, and a creamy, light sauce, all topped with a warm whole wheat biscuit. This dish delivers a balanced mix of protein, veggies, and whole grains, making it a nourishing meal for any time of day.

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NUTRITION

471kcal
Protein
49g
Fat
12g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Whole Wheat Biscuit

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the chicken until lightly browned and nearly cooked through, about 5-6 minutes.

  • 4

    Add the mixed vegetables to the skillet and cook for an additional 2-3 minutes until slightly tender.

  • 5

    Pour in the low-sodium chicken broth and stir to combine. Allow it to simmer for a couple of minutes.

  • 6

    Reduce the heat and stir in the nonfat Greek yogurt. Mix gently to create a creamy sauce, ensuring the heat is low to avoid curdling the yogurt.

  • 7

    Transfer the chicken and vegetable mixture into an oven-safe pot or ramekin.

  • 8

    Place the whole wheat biscuit on top of the filling as a rustic crust.

  • 9

    Bake in the oven for 15-20 minutes, or until the biscuit topping is golden and the filling is bubbly.

  • 10

    Remove from the oven and let it cool for a few minutes before serving.

Hearty Chicken and Vegetable Pot Pie

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

Hearty Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Pot Pie

Enjoy a comforting and satisfying pot pie filled with tender chicken, a medley of seasonal vegetables, and a creamy, light sauce, all topped with a warm whole wheat biscuit. This dish delivers a balanced mix of protein, veggies, and whole grains, making it a nourishing meal for any time of day.

NUTRITION

471kcal
Protein
49g
Fat
12g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Whole Wheat Biscuit

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a skillet, heat 1 teaspoon of olive oil over medium heat. Sauté the chicken until lightly browned and nearly cooked through, about 5-6 minutes.

  • 4

    Add the mixed vegetables to the skillet and cook for an additional 2-3 minutes until slightly tender.

  • 5

    Pour in the low-sodium chicken broth and stir to combine. Allow it to simmer for a couple of minutes.

  • 6

    Reduce the heat and stir in the nonfat Greek yogurt. Mix gently to create a creamy sauce, ensuring the heat is low to avoid curdling the yogurt.

  • 7

    Transfer the chicken and vegetable mixture into an oven-safe pot or ramekin.

  • 8

    Place the whole wheat biscuit on top of the filling as a rustic crust.

  • 9

    Bake in the oven for 15-20 minutes, or until the biscuit topping is golden and the filling is bubbly.

  • 10

    Remove from the oven and let it cool for a few minutes before serving.