Healthy Creamy Chicken and Vegetable Pot Pie

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

Healthy Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Vegetable Pot Pie

A light twist on the classic pot pie, featuring tender chunks of chicken, a medley of vibrant vegetables, and a creamy, low-fat sauce lightly thickened with whole wheat flour. This dish is both comforting and wholesome, perfect for a balanced meal that satisfies without weighing you down.

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NUTRITION

352kcal
Protein
37.6g
Fat
9.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx. 100g)

1 medium Carrot, diced

1 stalk Celery, chopped

0.25 cup Green Peas

0.25 cup chopped Onion

0.25 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 clove Garlic, minced

0.5 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and add the olive oil.

  • 2

    Sauté the minced garlic and chopped onion for about 2 minutes until fragrant and translucent.

  • 3

    Add diced carrot and chopped celery to the pan, cooking for an additional 3-4 minutes until slightly softened.

  • 4

    Stir in the whole wheat flour and dried thyme, allowing the flour to lightly toast for about 1 minute.

  • 5

    Slowly pour in the low-fat milk, stirring continuously to form a light, creamy sauce.

  • 6

    Mix in the green peas and add salt and pepper to taste.

  • 7

    Fold in diced chicken breast (pre-cooked or lightly sautéed until just cooked through) to warm and coat in the sauce.

  • 8

    Simmer on low heat for an additional 2 minutes to allow the flavors to meld. Check seasoning and adjust if necessary.

  • 9

    Serve warm, enjoying the comforting blend of creamy sauce, tender chicken, and crisp vegetables.

Healthy Creamy Chicken and Vegetable Pot Pie

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

Healthy Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Vegetable Pot Pie

A light twist on the classic pot pie, featuring tender chunks of chicken, a medley of vibrant vegetables, and a creamy, low-fat sauce lightly thickened with whole wheat flour. This dish is both comforting and wholesome, perfect for a balanced meal that satisfies without weighing you down.

NUTRITION

352kcal
Protein
37.6g
Fat
9.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx. 100g)

1 medium Carrot, diced

1 stalk Celery, chopped

0.25 cup Green Peas

0.25 cup chopped Onion

0.25 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 clove Garlic, minced

0.5 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and add the olive oil.

  • 2

    Sauté the minced garlic and chopped onion for about 2 minutes until fragrant and translucent.

  • 3

    Add diced carrot and chopped celery to the pan, cooking for an additional 3-4 minutes until slightly softened.

  • 4

    Stir in the whole wheat flour and dried thyme, allowing the flour to lightly toast for about 1 minute.

  • 5

    Slowly pour in the low-fat milk, stirring continuously to form a light, creamy sauce.

  • 6

    Mix in the green peas and add salt and pepper to taste.

  • 7

    Fold in diced chicken breast (pre-cooked or lightly sautéed until just cooked through) to warm and coat in the sauce.

  • 8

    Simmer on low heat for an additional 2 minutes to allow the flavors to meld. Check seasoning and adjust if necessary.

  • 9

    Serve warm, enjoying the comforting blend of creamy sauce, tender chicken, and crisp vegetables.