Hearty Creamy Chicken and Vegetable Pot Pie

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

Hearty Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Chicken and Vegetable Pot Pie

Enjoy a comforting bowl of creamy chicken and vegetable pot pie, featuring tender chicken breast, a medley of fresh vegetables, and a light, velvety sauce. This wholesome dish strikes the perfect balance between hearty flavors and a nourishing profile, making it ideal for any meal of the day.

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NUTRITION

452kcal
Protein
40.1g
Fat
13g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup diced Carrot (70g)

1/2 cup diced Celery (50g)

1/2 cup chopped Onion (80g)

1/2 cup Frozen Peas (80g)

1/2 cup Low-Fat Milk (120mL)

1 tbsp Light Cream Cheese (15g)

2 tbsp Whole Wheat Flour (16g)

1/2 cup Low-Sodium Chicken Broth (120mL)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and sauté until lightly golden.

  • 3

    Add the chopped onion, diced carrot, and celery to the pan. Cook until the vegetables soften, about 4-5 minutes.

  • 4

    Stir in the whole wheat flour and cook for an additional 1 minute to form a light roux.

  • 5

    Pour in the chicken broth and low-fat milk slowly, stirring continuously to avoid lumps.

  • 6

    Mix in the light cream cheese until the sauce becomes smooth and creamy.

  • 7

    Fold in the frozen peas and the chicken pieces, simmering for 3-4 minutes until the mixture thickens slightly.

  • 8

    Season with salt and pepper to taste. Serve hot as a comforting dinner that meets your nutritional goals.

Hearty Creamy Chicken and Vegetable Pot Pie

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

Hearty Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Chicken and Vegetable Pot Pie

Enjoy a comforting bowl of creamy chicken and vegetable pot pie, featuring tender chicken breast, a medley of fresh vegetables, and a light, velvety sauce. This wholesome dish strikes the perfect balance between hearty flavors and a nourishing profile, making it ideal for any meal of the day.

NUTRITION

452kcal
Protein
40.1g
Fat
13g
Carbs
48.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup diced Carrot (70g)

1/2 cup diced Celery (50g)

1/2 cup chopped Onion (80g)

1/2 cup Frozen Peas (80g)

1/2 cup Low-Fat Milk (120mL)

1 tbsp Light Cream Cheese (15g)

2 tbsp Whole Wheat Flour (16g)

1/2 cup Low-Sodium Chicken Broth (120mL)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and sauté until lightly golden.

  • 3

    Add the chopped onion, diced carrot, and celery to the pan. Cook until the vegetables soften, about 4-5 minutes.

  • 4

    Stir in the whole wheat flour and cook for an additional 1 minute to form a light roux.

  • 5

    Pour in the chicken broth and low-fat milk slowly, stirring continuously to avoid lumps.

  • 6

    Mix in the light cream cheese until the sauce becomes smooth and creamy.

  • 7

    Fold in the frozen peas and the chicken pieces, simmering for 3-4 minutes until the mixture thickens slightly.

  • 8

    Season with salt and pepper to taste. Serve hot as a comforting dinner that meets your nutritional goals.