Creamy Chicken and Roasted Vegetable Pot Pie with a Flaky Topping

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

Creamy Chicken and Roasted Vegetable Pot Pie with a Flaky Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Pot Pie with a Flaky Topping

Enjoy a warm, comforting pot pie featuring tender chicken breast and a medley of roasted vegetables in a light, creamy sauce. Topped with a golden, flaky phyllo crust, this dish is perfect for any meal of the day.

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NUTRITION

390kcal
Protein
35.8g
Fat
11.6g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Assorted Chopped Vegetables

1/3 cup Low-Fat Milk

1 tsp Whole Wheat Flour

1 tsp Olive Oil

1 Phyllo Dough Sheet

Salt and Pepper to taste

1/2 tsp Dried Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and dried thyme.

  • 3

    In an oven-safe skillet or pot, heat olive oil over medium heat. Sauté the chicken pieces until lightly browned, about 3-4 minutes.

  • 4

    Add the chopped mixed vegetables to the skillet and cook for another 3 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring to evenly coat.

  • 6

    Slowly pour in the low-fat milk, stirring continuously, and allow the mixture to thicken into a light creamy sauce.

  • 7

    Adjust seasoning with salt and pepper as desired.

  • 8

    Transfer the mixture to a small baking dish if not already in an oven-safe skillet.

  • 9

    Lay the phyllo dough sheet over the top of the mixture, gently pressing to adhere. If needed, trim to fit.

  • 10

    Bake in the oven for 18-20 minutes or until the phyllo is crisp and golden brown.

  • 11

    Remove from the oven and let cool slightly before serving.

Creamy Chicken and Roasted Vegetable Pot Pie with a Flaky Topping

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

Creamy Chicken and Roasted Vegetable Pot Pie with a Flaky Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Pot Pie with a Flaky Topping

Enjoy a warm, comforting pot pie featuring tender chicken breast and a medley of roasted vegetables in a light, creamy sauce. Topped with a golden, flaky phyllo crust, this dish is perfect for any meal of the day.

NUTRITION

390kcal
Protein
35.8g
Fat
11.6g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Assorted Chopped Vegetables

1/3 cup Low-Fat Milk

1 tsp Whole Wheat Flour

1 tsp Olive Oil

1 Phyllo Dough Sheet

Salt and Pepper to taste

1/2 tsp Dried Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and dried thyme.

  • 3

    In an oven-safe skillet or pot, heat olive oil over medium heat. Sauté the chicken pieces until lightly browned, about 3-4 minutes.

  • 4

    Add the chopped mixed vegetables to the skillet and cook for another 3 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring to evenly coat.

  • 6

    Slowly pour in the low-fat milk, stirring continuously, and allow the mixture to thicken into a light creamy sauce.

  • 7

    Adjust seasoning with salt and pepper as desired.

  • 8

    Transfer the mixture to a small baking dish if not already in an oven-safe skillet.

  • 9

    Lay the phyllo dough sheet over the top of the mixture, gently pressing to adhere. If needed, trim to fit.

  • 10

    Bake in the oven for 18-20 minutes or until the phyllo is crisp and golden brown.

  • 11

    Remove from the oven and let cool slightly before serving.