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 heartwarming pot pie that's light on calories yet packed with flavor. Tender chicken breast joins a medley of vibrant vegetables in a savory, creamy broth, all topped with a delicate almond flour crust. This comforting dish is perfect for any meal of the day when you crave both nourishment and a homestyle feel.

Try 7 days free, then $12.99 / mo.

NUTRITION

431kcal
Protein
43.5g
Fat
14.2g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (~113g)

1 cup Mixed Vegetables (Carrot, Celery, Peas; ~150g)

1/4 small Onion (~30g)

1 teaspoon Olive Oil (~4.5g)

1/2 cup Low-Sodium Chicken Broth (~120g)

1/4 cup Nonfat Greek Yogurt (~60g)

1 tablespoon Whole Wheat Flour (~8g)

1/4 cup Almond Flour (~28g)

1/2 teaspoon Dried Thyme (~1g)

1/4 teaspoon Black Pepper (~0.5g)

1 pinch Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a medium saucepan over medium heat, warm the olive oil. Add the finely chopped onion and sauté until translucent.

  • 3

    Add the mixed vegetables to the pan and cook for about 3-4 minutes until slightly tender.

  • 4

    Sprinkle in the whole wheat flour and stir to combine, cooking for an additional minute to remove any raw flour taste.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a simmer, stirring continuously until a light thickened sauce forms.

  • 6

    Stir in the nonfat Greek yogurt and dried thyme, then gently fold in the diced chicken breast. Season with black pepper and a pinch of salt. Let the filling simmer for 5 minutes, ensuring the chicken is heated through.

  • 7

    Transfer the filling into a small baking dish. In a separate bowl, mix the almond flour with a tiny pinch of salt and enough water (about 1-2 teaspoons) to form a soft dough.

  • 8

    Roll out or pat the almond flour dough to form a crust that fits over the top of your filling. Place the crust on top, sealing the edges where possible.

  • 9

    Bake in the preheated oven for 15-18 minutes, or until the crust is lightly golden and the filling is bubbling.

  • 10

    Remove from the oven and let it stand for a few minutes before serving.

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 heartwarming pot pie that's light on calories yet packed with flavor. Tender chicken breast joins a medley of vibrant vegetables in a savory, creamy broth, all topped with a delicate almond flour crust. This comforting dish is perfect for any meal of the day when you crave both nourishment and a homestyle feel.

NUTRITION

431kcal
Protein
43.5g
Fat
14.2g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (~113g)

1 cup Mixed Vegetables (Carrot, Celery, Peas; ~150g)

1/4 small Onion (~30g)

1 teaspoon Olive Oil (~4.5g)

1/2 cup Low-Sodium Chicken Broth (~120g)

1/4 cup Nonfat Greek Yogurt (~60g)

1 tablespoon Whole Wheat Flour (~8g)

1/4 cup Almond Flour (~28g)

1/2 teaspoon Dried Thyme (~1g)

1/4 teaspoon Black Pepper (~0.5g)

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a medium saucepan over medium heat, warm the olive oil. Add the finely chopped onion and sauté until translucent.

  • 3

    Add the mixed vegetables to the pan and cook for about 3-4 minutes until slightly tender.

  • 4

    Sprinkle in the whole wheat flour and stir to combine, cooking for an additional minute to remove any raw flour taste.

  • 5

    Pour in the low-sodium chicken broth and bring the mixture to a simmer, stirring continuously until a light thickened sauce forms.

  • 6

    Stir in the nonfat Greek yogurt and dried thyme, then gently fold in the diced chicken breast. Season with black pepper and a pinch of salt. Let the filling simmer for 5 minutes, ensuring the chicken is heated through.

  • 7

    Transfer the filling into a small baking dish. In a separate bowl, mix the almond flour with a tiny pinch of salt and enough water (about 1-2 teaspoons) to form a soft dough.

  • 8

    Roll out or pat the almond flour dough to form a crust that fits over the top of your filling. Place the crust on top, sealing the edges where possible.

  • 9

    Bake in the preheated oven for 15-18 minutes, or until the crust is lightly golden and the filling is bubbling.

  • 10

    Remove from the oven and let it stand for a few minutes before serving.