YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Pot Pie with Golden Biscuit Topping
Savor a comforting bowl of tender chicken and vibrant garden vegetables enveloped in a light, creamy sauce, all crowned with a golden, whole wheat biscuit topping. This pot pie offers a perfect harmony of textures and flavors with a delicate crunch from the biscuit and a smooth, savory filling.
INGREDIENTS
4 oz Chicken Breast
1 cup Mixed Vegetables
1/4 cup Low-Fat Milk
1 tbsp Whole Wheat Flour
1 tsp Olive Oil
1 serving Whole Wheat Biscuit Topping
Herbs & Spices to taste
PREPARATION
Preheat your oven to 400°F.
Cut the chicken breast into bite-sized cubes and season lightly with salt, pepper, and thyme.
In a skillet, heat the olive oil over medium heat and sauté the chicken cubes until lightly browned on all sides.
Add the mixed vegetables to the skillet and cook for an additional 3-4 minutes until they begin to soften.
Sprinkle the whole wheat flour over the chicken and vegetables, stirring to coat evenly.
Slowly pour in the low-fat milk, stirring continuously to form a light creamy sauce. Allow the mixture to simmer for 2 minutes until slightly thickened.
Transfer the chicken and vegetable mixture into an oven-safe dish.
Prepare the biscuit topping by combining whole wheat flour, a splash of low-fat milk, and a small drizzle of olive oil. Mix until just combined into a soft dough, then form a small biscuit shape.
Place the biscuit topping on top of the creamy filling.
Bake in the preheated oven for 15-20 minutes or until the biscuit is golden and the filling is bubbly.
Remove from the oven and let it cool slightly before serving.