Lightened Creamy Chicken and Vegetable Pot Pie

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

Lightened Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Chicken and Vegetable Pot Pie

Enjoy a comforting, lightened-up version of the classic pot pie, featuring tender chicken, a medley of vibrant vegetables, and a delicate creamy sauce topped with a fluffy whole wheat biscuit. This dish delivers warmth and satisfaction with every bite while remaining balanced and nutritious.

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NUTRITION

372kcal
Protein
36.3g
Fat
10.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Low-Fat Milk (1%)

1 cup Mixed Vegetables (peas, carrots, celery)

1 Whole Wheat Biscuit

1 teaspoon All-Purpose Flour

1 teaspoon Olive Oil

Seasonings (Salt, Pepper, Thyme) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and thyme.

  • 3

    In a small saucepan, heat the teaspoon of olive oil over medium heat. Add the chicken pieces and sauté until they start to turn golden, about 3-4 minutes.

  • 4

    Stir in the mixed vegetables and cook for another 2 minutes.

  • 5

    Sprinkle the teaspoon of flour over the mixture and stir well to coat; this will help thicken the sauce.

  • 6

    Slowly pour in the low-fat milk, stirring continuously to avoid lumps. Let it simmer until the sauce gently thickens, about 3-4 minutes.

  • 7

    Adjust seasonings as needed.

  • 8

    Transfer the creamy chicken and vegetable mixture into a small baking dish or individual ramekins.

  • 9

    Top with the whole wheat biscuit, placing it on the surface of the mixture.

  • 10

    Bake in the preheated oven for 10-12 minutes or until the biscuit turns lightly golden and the filling is bubbly.

  • 11

    Remove from the oven and let cool slightly before serving.

Lightened Creamy Chicken and Vegetable Pot Pie

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

Lightened Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Chicken and Vegetable Pot Pie

Enjoy a comforting, lightened-up version of the classic pot pie, featuring tender chicken, a medley of vibrant vegetables, and a delicate creamy sauce topped with a fluffy whole wheat biscuit. This dish delivers warmth and satisfaction with every bite while remaining balanced and nutritious.

NUTRITION

372kcal
Protein
36.3g
Fat
10.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Low-Fat Milk (1%)

1 cup Mixed Vegetables (peas, carrots, celery)

1 Whole Wheat Biscuit

1 teaspoon All-Purpose Flour

1 teaspoon Olive Oil

Seasonings (Salt, Pepper, Thyme) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and thyme.

  • 3

    In a small saucepan, heat the teaspoon of olive oil over medium heat. Add the chicken pieces and sauté until they start to turn golden, about 3-4 minutes.

  • 4

    Stir in the mixed vegetables and cook for another 2 minutes.

  • 5

    Sprinkle the teaspoon of flour over the mixture and stir well to coat; this will help thicken the sauce.

  • 6

    Slowly pour in the low-fat milk, stirring continuously to avoid lumps. Let it simmer until the sauce gently thickens, about 3-4 minutes.

  • 7

    Adjust seasonings as needed.

  • 8

    Transfer the creamy chicken and vegetable mixture into a small baking dish or individual ramekins.

  • 9

    Top with the whole wheat biscuit, placing it on the surface of the mixture.

  • 10

    Bake in the preheated oven for 10-12 minutes or until the biscuit turns lightly golden and the filling is bubbly.

  • 11

    Remove from the oven and let cool slightly before serving.