Healthy Creamy Chicken and Vegetable Pot Pie

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

Healthy Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Vegetable Pot Pie

Enjoy a hearty, health-conscious twist on the classic pot pie with tender chicken breast, a medley of colorful vegetables, and a light creamy sauce. This comforting dish brings warmth and nutritional balance to your table, perfect for any meal of the day.

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NUTRITION

417kcal
Protein
40.3g
Fat
9.8g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Mixed Vegetables (150g)

1/3 cup Low-Fat Milk (80g)

1 tbsp Whole Wheat Flour (8g)

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

1 tsp Olive Oil (5g)

1/4 cup Diced Onion (40g)

Herbs and Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent.

  • 3

    Add the whole wheat flour to the onions and stir continuously for about 1 minute to form a roux.

  • 4

    Slowly whisk in the low sodium chicken broth and low-fat milk, stirring constantly to avoid lumps. Let the mixture simmer for 2-3 minutes until it thickens slightly.

  • 5

    Stir in the mixed vegetables and season with thyme, salt, and pepper. Allow the sauce to heat through.

  • 6

    In a separate pan or the same skillet if large enough, add the cooked, shredded chicken breast to the vegetable mixture, gently folding to combine.

  • 7

    Transfer the filling into an oven-safe dish. Optionally, top with a light whole wheat crust or enjoy it as a hearty stew-like pot pie.

  • 8

    Bake in the preheated oven for about 15-20 minutes to meld all the flavors together. Serve warm.

Healthy Creamy Chicken and Vegetable Pot Pie

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

Healthy Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Vegetable Pot Pie

Enjoy a hearty, health-conscious twist on the classic pot pie with tender chicken breast, a medley of colorful vegetables, and a light creamy sauce. This comforting dish brings warmth and nutritional balance to your table, perfect for any meal of the day.

NUTRITION

417kcal
Protein
40.3g
Fat
9.8g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (141g)

1 cup Mixed Vegetables (150g)

1/3 cup Low-Fat Milk (80g)

1 tbsp Whole Wheat Flour (8g)

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

1 tsp Olive Oil (5g)

1/4 cup Diced Onion (40g)

Herbs and Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent.

  • 3

    Add the whole wheat flour to the onions and stir continuously for about 1 minute to form a roux.

  • 4

    Slowly whisk in the low sodium chicken broth and low-fat milk, stirring constantly to avoid lumps. Let the mixture simmer for 2-3 minutes until it thickens slightly.

  • 5

    Stir in the mixed vegetables and season with thyme, salt, and pepper. Allow the sauce to heat through.

  • 6

    In a separate pan or the same skillet if large enough, add the cooked, shredded chicken breast to the vegetable mixture, gently folding to combine.

  • 7

    Transfer the filling into an oven-safe dish. Optionally, top with a light whole wheat crust or enjoy it as a hearty stew-like pot pie.

  • 8

    Bake in the preheated oven for about 15-20 minutes to meld all the flavors together. Serve warm.