Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

Enjoy a comforting and lighter rendition of a classic pot pie, featuring tender chicken breast, a colorful medley of vegetables, and a creamy, tangy sauce all nestled under a crisp phyllo dough top. This dish delivers on flavor with a balanced mix of lean protein and fresh produce.

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NUTRITION

338kcal
Protein
36.8g
Fat
8.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (~85g)

1 cup Mixed Vegetables (Carrots, Peas, Celery) (~150g)

1/2 cup Sliced Mushrooms (~35g)

1/4 cup Nonfat Greek Yogurt (~60g)

1/2 cup Low Sodium Chicken Broth (~120g)

1 tsp Whole Wheat Flour (~3g)

1 tsp Olive Oil (~4.5g)

1 sheet Phyllo Dough (~20g)

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PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the chicken breast cut into bite-sized pieces and lightly brown on all sides.

  • 3

    Add the mixed vegetables and sliced mushrooms to the pan. Sauté for about 3-4 minutes until the vegetables begin to soften.

  • 4

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring well to coat and help thicken the sauce.

  • 5

    Pour in the low sodium chicken broth and add the nonfat Greek yogurt. Stir continuously until the mixture forms a smooth, creamy sauce. Let it simmer for another 2 minutes.

  • 6

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

  • 7

    Lay the phyllo dough sheet over the filling, gently pressing the edges to seal in the savory mixture.

  • 8

    Bake in the preheated oven for 15-18 minutes, or until the phyllo dough is crisp and golden.

  • 9

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

Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

Enjoy a comforting and lighter rendition of a classic pot pie, featuring tender chicken breast, a colorful medley of vegetables, and a creamy, tangy sauce all nestled under a crisp phyllo dough top. This dish delivers on flavor with a balanced mix of lean protein and fresh produce.

NUTRITION

338kcal
Protein
36.8g
Fat
8.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (~85g)

1 cup Mixed Vegetables (Carrots, Peas, Celery) (~150g)

1/2 cup Sliced Mushrooms (~35g)

1/4 cup Nonfat Greek Yogurt (~60g)

1/2 cup Low Sodium Chicken Broth (~120g)

1 tsp Whole Wheat Flour (~3g)

1 tsp Olive Oil (~4.5g)

1 sheet Phyllo Dough (~20g)

PREPARATION

  • 1

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

  • 2

    Heat the olive oil in a medium saucepan over medium heat. Add the chicken breast cut into bite-sized pieces and lightly brown on all sides.

  • 3

    Add the mixed vegetables and sliced mushrooms to the pan. Sauté for about 3-4 minutes until the vegetables begin to soften.

  • 4

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring well to coat and help thicken the sauce.

  • 5

    Pour in the low sodium chicken broth and add the nonfat Greek yogurt. Stir continuously until the mixture forms a smooth, creamy sauce. Let it simmer for another 2 minutes.

  • 6

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

  • 7

    Lay the phyllo dough sheet over the filling, gently pressing the edges to seal in the savory mixture.

  • 8

    Bake in the preheated oven for 15-18 minutes, or until the phyllo dough is crisp and golden.

  • 9

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