YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Pot Pie with a Flaky Golden Crust
Savor the comforting goodness of tender chicken and a medley of fresh vegetables, all enveloped in a light, creamy sauce and crowned with a flaky golden crust. This pot pie delivers a delightful balance of savory flavors and textures, perfect for a wholesome meal.
INGREDIENTS
5 oz Chicken Breast (142 g)
1/2 cup diced Carrot (61 g)
1/2 cup diced Celery (50 g)
1/2 cup Peas (80 g)
1/4 cup chopped Onion (40 g)
1/4 cup Low-Fat Milk (60 ml)
2 tbsp Non-Fat Greek Yogurt (30 g)
1 serving Flaky Pie Crust (approx. 50 g)
PREPARATION
Preheat your oven to 400°F (200°C).
In a medium saucepan over medium heat, add the diced carrots, celery, peas, and chopped onion. Sauté the vegetables for about 5-7 minutes until slightly softened.
Meanwhile, dice the chicken breast into bite-sized pieces. Once the vegetables are softened, add the chicken to the saucepan and cook until it is lightly browned on all sides, about 5-6 minutes.
In a small bowl, whisk together the low-fat milk and non-fat Greek yogurt to create a light, creamy sauce. Pour this mixture into the saucepan with the chicken and vegetables. Stir well and let it simmer for another 3-4 minutes until everything is heated through.
Transfer the chicken and vegetable mixture into a small, oven-safe pot or individual ramekins. Lay the flaky pie crust over the top, tucking in the edges for a neat finish.
Place the pot pie in the preheated oven and bake for 15-20 minutes, or until the crust is golden and crisp.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your creamy and delicious chicken and vegetable pot pie!