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

Enjoy a comforting bowl of chicken and vegetable pot pie that is light yet satisfying. Tender chunks of chicken breast mingle with colorful carrots, celery, peas, and onions in a savory, lightly thickened broth. Finished with a crisp, golden touch from a whole wheat crumb topping, this dish is both nourishing and delicious.

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NUTRITION

394kcal
Protein
44g
Fat
7.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 cup Frozen Green Peas

1/4 medium Onion

1 clove Garlic

1/2 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1/2 tsp Olive Oil

2 tbsp Whole Wheat Breadcrumbs

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the chicken breast into bite-sized pieces. Chop the carrot, celery, onion, and mince the garlic.

  • 3

    In a medium skillet, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.

  • 4

    Add the chopped carrot and celery, cooking for another 3-4 minutes until they begin to soften.

  • 5

    Stir in the whole wheat flour and dried thyme, then gradually add the low-sodium chicken broth and low-fat milk, stirring continuously until the mixture starts to thicken.

  • 6

    Mix in the chicken pieces and frozen peas. Season with salt and pepper to taste. Allow the filling to simmer for about 5 minutes, ensuring the chicken is cooked through.

  • 7

    Transfer the filling into a small oven-safe baking dish. Sprinkle the whole wheat breadcrumbs evenly on top as a crunchy topping.

  • 8

    Place the dish in the preheated oven and bake for 10-12 minutes until the topping is lightly toasted and the filling is bubbly.

  • 9

    Remove from the oven, let cool slightly, then serve warm.

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

Enjoy a comforting bowl of chicken and vegetable pot pie that is light yet satisfying. Tender chunks of chicken breast mingle with colorful carrots, celery, peas, and onions in a savory, lightly thickened broth. Finished with a crisp, golden touch from a whole wheat crumb topping, this dish is both nourishing and delicious.

NUTRITION

394kcal
Protein
44g
Fat
7.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 cup Frozen Green Peas

1/4 medium Onion

1 clove Garlic

1/2 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1/2 tsp Olive Oil

2 tbsp Whole Wheat Breadcrumbs

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Dice the chicken breast into bite-sized pieces. Chop the carrot, celery, onion, and mince the garlic.

  • 3

    In a medium skillet, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.

  • 4

    Add the chopped carrot and celery, cooking for another 3-4 minutes until they begin to soften.

  • 5

    Stir in the whole wheat flour and dried thyme, then gradually add the low-sodium chicken broth and low-fat milk, stirring continuously until the mixture starts to thicken.

  • 6

    Mix in the chicken pieces and frozen peas. Season with salt and pepper to taste. Allow the filling to simmer for about 5 minutes, ensuring the chicken is cooked through.

  • 7

    Transfer the filling into a small oven-safe baking dish. Sprinkle the whole wheat breadcrumbs evenly on top as a crunchy topping.

  • 8

    Place the dish in the preheated oven and bake for 10-12 minutes until the topping is lightly toasted and the filling is bubbly.

  • 9

    Remove from the oven, let cool slightly, then serve warm.