Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

Savor a comforting and nutritious pot pie featuring tender chicken breast and a colorful medley of fresh vegetables enveloped in a light, creamy sauce, all brought together with a hint of aromatic herbs. This dish delivers a warming and satisfying experience ideal for any meal of the day.

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NUTRITION

327kcal
Protein
38.5g
Fat
6.4g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (50g)

1/4 cup Frozen Green Peas (34g)

1 tsp Olive Oil (5g)

1 tbsp Whole Wheat Flour (8g)

1/4 cup Low-Fat Greek Yogurt (60g)

1/2 cup Chicken Broth (120g)

1 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper.

  • 3

    Sauté the chicken until lightly browned, about 4-5 minutes. Remove and set aside.

  • 4

    In the same pan, add diced onion, carrot, and celery. Sauté until the vegetables soften, about 3-4 minutes.

  • 5

    Sprinkle in the whole wheat flour and dried thyme, stirring constantly for about 1 minute to form a roux.

  • 6

    Slowly whisk in the chicken broth, ensuring there are no lumps, and let the mixture thicken slightly.

  • 7

    Return the chicken to the pan along with the frozen peas. Stir in the Greek yogurt to create a creamy sauce.

  • 8

    Adjust seasoning with additional salt and pepper if needed, and heat through for another 2 minutes.

  • 9

    Serve hot in a bowl. Enjoy your comforting, creamy chicken and vegetable pot pie!

Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

Savor a comforting and nutritious pot pie featuring tender chicken breast and a colorful medley of fresh vegetables enveloped in a light, creamy sauce, all brought together with a hint of aromatic herbs. This dish delivers a warming and satisfying experience ideal for any meal of the day.

NUTRITION

327kcal
Protein
38.5g
Fat
6.4g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1 small Onion (50g)

1/4 cup Frozen Green Peas (34g)

1 tsp Olive Oil (5g)

1 tbsp Whole Wheat Flour (8g)

1/4 cup Low-Fat Greek Yogurt (60g)

1/2 cup Chicken Broth (120g)

1 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper.

  • 3

    Sauté the chicken until lightly browned, about 4-5 minutes. Remove and set aside.

  • 4

    In the same pan, add diced onion, carrot, and celery. Sauté until the vegetables soften, about 3-4 minutes.

  • 5

    Sprinkle in the whole wheat flour and dried thyme, stirring constantly for about 1 minute to form a roux.

  • 6

    Slowly whisk in the chicken broth, ensuring there are no lumps, and let the mixture thicken slightly.

  • 7

    Return the chicken to the pan along with the frozen peas. Stir in the Greek yogurt to create a creamy sauce.

  • 8

    Adjust seasoning with additional salt and pepper if needed, and heat through for another 2 minutes.

  • 9

    Serve hot in a bowl. Enjoy your comforting, creamy chicken and vegetable pot pie!