Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

Enjoy a light, comforting pot pie filled with succulent chicken, a medley of colorful vegetables, and a creamy, savory sauce that brings a homestyle feel without the extra calories. This healthy twist on a classic dish offers satisfying flavor and texture in every bite.

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NUTRITION

367kcal
Protein
46.1g
Fat
8.7g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

1 tbsp Whole Wheat Flour

1/4 cup Nonfat Milk

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt & Black 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 cubes. Sauté the chicken until lightly browned and almost cooked through.

  • 3

    Add the mixed vegetables to the pan and cook for 2-3 minutes until they begin to soften.

  • 4

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring continuously to coat and form a roux.

  • 5

    Slowly stir in the low-sodium chicken broth and nonfat milk, ensuring there are no lumps, until a smooth, creamy sauce develops.

  • 6

    Season with dried thyme, salt, and black pepper. Allow the mixture to simmer for about 5 minutes until the sauce thickens and the chicken is fully cooked.

  • 7

    Taste and adjust seasonings if necessary, then serve hot as a comforting yet healthy pot pie filling. Enjoy on its own or with a side salad for a complete meal.

Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

Enjoy a light, comforting pot pie filled with succulent chicken, a medley of colorful vegetables, and a creamy, savory sauce that brings a homestyle feel without the extra calories. This healthy twist on a classic dish offers satisfying flavor and texture in every bite.

NUTRITION

367kcal
Protein
46.1g
Fat
8.7g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Mixed Vegetables

1 tbsp Whole Wheat Flour

1/4 cup Nonfat Milk

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into small cubes. Sauté the chicken until lightly browned and almost cooked through.

  • 3

    Add the mixed vegetables to the pan and cook for 2-3 minutes until they begin to soften.

  • 4

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring continuously to coat and form a roux.

  • 5

    Slowly stir in the low-sodium chicken broth and nonfat milk, ensuring there are no lumps, until a smooth, creamy sauce develops.

  • 6

    Season with dried thyme, salt, and black pepper. Allow the mixture to simmer for about 5 minutes until the sauce thickens and the chicken is fully cooked.

  • 7

    Taste and adjust seasonings if necessary, then serve hot as a comforting yet healthy pot pie filling. Enjoy on its own or with a side salad for a complete meal.