Creamy Chicken and Vegetable Pot Pie with Golden Biscuit Topping

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

Creamy Chicken and Vegetable Pot Pie with Golden Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Golden Biscuit Topping

Enjoy a comforting pot pie featuring tender chunks of chicken, a vibrant medley of seasonal vegetables, and a silky, creamy sauce, all crowned with a warm, golden biscuit topping. This dish delivers a satisfying blend of flavors and textures, perfect for a hearty meal at any time of the day.

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NUTRITION

435kcal
Protein
38.3g
Fat
11.9g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/2 medium Yellow Onion, chopped

1 clove Garlic, minced

1/2 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 Whole Wheat Biscuit

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the chopped onion until translucent. Add minced garlic and cook for another 1 minute.

  • 3

    Add diced chicken breast to the skillet and cook until lightly browned on the outside.

  • 4

    Stir in the mixed vegetables and cook for an additional 2 minutes.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir well to coat. Slowly pour in the low-sodium chicken broth and low-fat milk, stirring continuously to create a smooth, creamy sauce. Season with salt and pepper.

  • 6

    Allow the sauce to simmer for 3-4 minutes until it thickens slightly.

  • 7

    Transfer the creamy chicken and vegetable mixture into a small ovenproof dish.

  • 8

    Place the whole wheat biscuit on top of the filling. For a golden finish, optionally brush a few drops of olive oil on the biscuit surface.

  • 9

    Bake in the preheated oven for 12-15 minutes, until the biscuit topping is golden brown and the filling is bubbly.

  • 10

    Remove from the oven, let it cool slightly, and serve warm.

Creamy Chicken and Vegetable Pot Pie with Golden Biscuit Topping

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

Creamy Chicken and Vegetable Pot Pie with Golden Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Golden Biscuit Topping

Enjoy a comforting pot pie featuring tender chunks of chicken, a vibrant medley of seasonal vegetables, and a silky, creamy sauce, all crowned with a warm, golden biscuit topping. This dish delivers a satisfying blend of flavors and textures, perfect for a hearty meal at any time of the day.

NUTRITION

435kcal
Protein
38.3g
Fat
11.9g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/2 medium Yellow Onion, chopped

1 clove Garlic, minced

1/2 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 Whole Wheat Biscuit

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the chopped onion until translucent. Add minced garlic and cook for another 1 minute.

  • 3

    Add diced chicken breast to the skillet and cook until lightly browned on the outside.

  • 4

    Stir in the mixed vegetables and cook for an additional 2 minutes.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir well to coat. Slowly pour in the low-sodium chicken broth and low-fat milk, stirring continuously to create a smooth, creamy sauce. Season with salt and pepper.

  • 6

    Allow the sauce to simmer for 3-4 minutes until it thickens slightly.

  • 7

    Transfer the creamy chicken and vegetable mixture into a small ovenproof dish.

  • 8

    Place the whole wheat biscuit on top of the filling. For a golden finish, optionally brush a few drops of olive oil on the biscuit surface.

  • 9

    Bake in the preheated oven for 12-15 minutes, until the biscuit topping is golden brown and the filling is bubbly.

  • 10

    Remove from the oven, let it cool slightly, and serve warm.