YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken and Vegetable Pot Pie
A wholesome pot pie featuring tender chicken breast and a medley of vibrant vegetables, all enveloped in a light, creamy sauce. The dish is enriched with a subtle tang from Greek yogurt and a hint of aromatic herbs, offering comfort and balanced nutrition in every bite.
INGREDIENTS
4 ounces Chicken Breast
1 medium Carrot
1 stalk Celery
0.5 cup Green Peas
0.25 cup chopped Onion
1 tablespoon Whole Wheat Flour
0.5 cup Low-Sodium Chicken Broth
0.25 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
Herbs & Spices to taste
PREPARATION
Preheat a non-stick pot or deep skillet over medium heat and add the olive oil.
Dice the chicken breast into small cubes and season lightly with salt, pepper, and your preferred herbs.
Add the chicken to the pot and lightly sauté until it is just cooked through, about 4-5 minutes. Remove and set aside.
In the same pot, add the chopped onion, diced carrot, and sliced celery. Sauté for 3-4 minutes until the vegetables begin to soften.
Sprinkle in the whole wheat flour and stir well for about a minute to lightly toast the flour.
Gradually pour in the chicken broth, stirring continuously until a smooth, thickened base is formed.
Return the cooked chicken to the pot along with the green peas. Stir to combine, allowing the mixture to heat through for a couple more minutes.
Reduce the heat to low and gently stir in the nonfat Greek yogurt to create a creamy texture. Adjust seasonings with additional salt, pepper, and herbs as desired.
Let the mixture simmer for 2-3 minutes. Taste and adjust seasonings if needed, then serve warm.