Creamy Chicken and Vegetable Pot Pie with Crispy Potato 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 Crispy Potato Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Crispy Potato Topping

A comforting pot pie featuring tender chicken and a colorful medley of vegetables in a light, creamy sauce, finished with a crispy, golden potato topping. This dish offers a satisfying blend of textures and flavors, ideal for a cozy meal any time of day.

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NUTRITION

356kcal
Protein
37.3g
Fat
6.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Green Beans)

1/2 cup diced Potato

1/4 cup Plain Nonfat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 small Yellow Onion

2 cloves Garlic

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 3

    Add diced chicken breast to the skillet. Cook until lightly browned on all sides.

  • 4

    Stir in the mixed vegetables and diced potato. Sauté for an additional 4-5 minutes to begin softening the vegetables.

  • 5

    Mix together the Greek yogurt and almond milk in a small bowl. Add dried thyme, salt, and pepper.

  • 6

    Pour the creamy mixture over the chicken and vegetables, stirring to combine. Allow the mixture to simmer for 3-4 minutes until slightly thickened.

  • 7

    Transfer the filling to a small baking dish. Evenly distribute the filling and then arrange any remaining potato pieces on top to form a crispy topping.

  • 8

    Bake in the preheated oven for 12-15 minutes or until the potato topping turns golden and the filling is bubbling.

  • 9

    Remove from oven and let rest for a couple of minutes before serving.

Creamy Chicken and Vegetable Pot Pie with Crispy Potato 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 Crispy Potato Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Crispy Potato Topping

A comforting pot pie featuring tender chicken and a colorful medley of vegetables in a light, creamy sauce, finished with a crispy, golden potato topping. This dish offers a satisfying blend of textures and flavors, ideal for a cozy meal any time of day.

NUTRITION

356kcal
Protein
37.3g
Fat
6.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Green Beans)

1/2 cup diced Potato

1/4 cup Plain Nonfat Greek Yogurt

1/4 cup Unsweetened Almond Milk

1 tsp Olive Oil

1 small Yellow Onion

2 cloves Garlic

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Heat the olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 3

    Add diced chicken breast to the skillet. Cook until lightly browned on all sides.

  • 4

    Stir in the mixed vegetables and diced potato. Sauté for an additional 4-5 minutes to begin softening the vegetables.

  • 5

    Mix together the Greek yogurt and almond milk in a small bowl. Add dried thyme, salt, and pepper.

  • 6

    Pour the creamy mixture over the chicken and vegetables, stirring to combine. Allow the mixture to simmer for 3-4 minutes until slightly thickened.

  • 7

    Transfer the filling to a small baking dish. Evenly distribute the filling and then arrange any remaining potato pieces on top to form a crispy topping.

  • 8

    Bake in the preheated oven for 12-15 minutes or until the potato topping turns golden and the filling is bubbling.

  • 9

    Remove from oven and let rest for a couple of minutes before serving.