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 wholesome twist on a classic comfort dish with tender chicken breast and vibrant mixed vegetables in a savory light sauce. This pot pie features a delicate roux and a medley of carrots, peas, celery, and onions, all simmered in low-sodium chicken broth and finished with a hint of olive oil. Perfectly balanced for a healthy meal without compromising on flavor.

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NUTRITION

334kcal
Protein
36.3g
Fat
8.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/4 cup Chopped Onion

1/2 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

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PREPARATION

  • 1

    Preheat a skillet over medium heat and warm the olive oil.

  • 2

    Add the chopped onion to the skillet and sauté until soft and translucent.

  • 3

    Add the whole wheat flour to form a roux, stirring continuously for about 1 minute.

  • 4

    Slowly whisk in the low sodium chicken broth to avoid lumps, letting the mixture simmer until it thickens slightly.

  • 5

    In a separate pan, cook the chicken breast until it’s lightly browned on the outside and fully cooked through. Slice or shred into bite-sized pieces.

  • 6

    Add the mixed vegetables to the sauce and cook until they are tender, about 3-5 minutes.

  • 7

    Stir in the cooked chicken pieces and combine well with the vegetables and sauce.

  • 8

    Simmer for an additional 2 minutes to let the flavors meld.

  • 9

    Serve warm as a comforting, healthy meal perfect for dinner.

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 wholesome twist on a classic comfort dish with tender chicken breast and vibrant mixed vegetables in a savory light sauce. This pot pie features a delicate roux and a medley of carrots, peas, celery, and onions, all simmered in low-sodium chicken broth and finished with a hint of olive oil. Perfectly balanced for a healthy meal without compromising on flavor.

NUTRITION

334kcal
Protein
36.3g
Fat
8.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/4 cup Chopped Onion

1/2 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

PREPARATION

  • 1

    Preheat a skillet over medium heat and warm the olive oil.

  • 2

    Add the chopped onion to the skillet and sauté until soft and translucent.

  • 3

    Add the whole wheat flour to form a roux, stirring continuously for about 1 minute.

  • 4

    Slowly whisk in the low sodium chicken broth to avoid lumps, letting the mixture simmer until it thickens slightly.

  • 5

    In a separate pan, cook the chicken breast until it’s lightly browned on the outside and fully cooked through. Slice or shred into bite-sized pieces.

  • 6

    Add the mixed vegetables to the sauce and cook until they are tender, about 3-5 minutes.

  • 7

    Stir in the cooked chicken pieces and combine well with the vegetables and sauce.

  • 8

    Simmer for an additional 2 minutes to let the flavors meld.

  • 9

    Serve warm as a comforting, healthy meal perfect for dinner.