Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

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

Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

Enjoy a comforting pot pie brimming with tender chicken and vibrant vegetables, all smothered by a light, fluffy biscuit topping. This hearty dish balances savory flavors with a delicate, golden crust, delivering both comfort and nourishment in every bite.

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NUTRITION

381kcal
Protein
39.8g
Fat
9.2g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 medium Carrot

1 stalk Celery

0.25 cup Green Peas

30 grams All-Purpose Flour

5 grams Unsalted Butter

0.5 cup Chicken Broth

0.5 teaspoon Baking Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into small bite-sized pieces and set aside.

  • 3

    Chop the carrot and celery into small cubes. In a non-stick skillet over medium heat, lightly sauté the vegetables in a small amount of unsalted butter until slightly softened.

  • 4

    Add the diced chicken and green peas to the skillet along with the chicken broth, stirring gently. Season with salt and pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld.

  • 5

    In a small bowl, combine all-purpose flour, baking powder, and a pinch of salt. Add the remaining butter and mix until a soft dough forms.

  • 6

    Spoon the chicken and vegetable mixture into an oven-safe ramekin or small baking dish. Dollop the biscuit dough on top, gently spreading it to cover the filling.

  • 7

    Bake in the preheated oven for 15-18 minutes, or until the biscuit topping is golden and the filling is bubbly.

  • 8

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

Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

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

Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

Enjoy a comforting pot pie brimming with tender chicken and vibrant vegetables, all smothered by a light, fluffy biscuit topping. This hearty dish balances savory flavors with a delicate, golden crust, delivering both comfort and nourishment in every bite.

NUTRITION

381kcal
Protein
39.8g
Fat
9.2g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 medium Carrot

1 stalk Celery

0.25 cup Green Peas

30 grams All-Purpose Flour

5 grams Unsalted Butter

0.5 cup Chicken Broth

0.5 teaspoon Baking Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into small bite-sized pieces and set aside.

  • 3

    Chop the carrot and celery into small cubes. In a non-stick skillet over medium heat, lightly sauté the vegetables in a small amount of unsalted butter until slightly softened.

  • 4

    Add the diced chicken and green peas to the skillet along with the chicken broth, stirring gently. Season with salt and pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld.

  • 5

    In a small bowl, combine all-purpose flour, baking powder, and a pinch of salt. Add the remaining butter and mix until a soft dough forms.

  • 6

    Spoon the chicken and vegetable mixture into an oven-safe ramekin or small baking dish. Dollop the biscuit dough on top, gently spreading it to cover the filling.

  • 7

    Bake in the preheated oven for 15-18 minutes, or until the biscuit topping is golden and the filling is bubbly.

  • 8

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