Creamy Chicken and Vegetable Pot Pie with Crispy Potato Topping

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

Creamy Chicken and Vegetable Pot Pie with Crispy Potato Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Crispy Potato Topping

Enjoy a comforting pot pie that melds tender, seasoned chicken with a medley of crisp vegetables in a light, creamy sauce, all crowned with a crispy potato topping. This dish offers homestyle warmth with balanced flavors and textures, making it a perfect meal for any time of the day.

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NUTRITION

350kcal
Protein
39.4g
Fat
8g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

50g Carrot

50g Green Peas

50g Celery

1/4 cup Nonfat Greek Yogurt (60g)

1/2 medium Potato (75g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into small cubes and season lightly with salt, pepper, and any herbs of choice.

  • 3

    Chop the carrot, celery, and if desired, add any other preferred vegetables. In a small saucepan, lightly sauté the vegetables in a teaspoon of olive oil for 2-3 minutes until they begin to soften.

  • 4

    In a bowl, combine the sautéed vegetables, raw green peas, and diced chicken. Stir in the nonfat Greek yogurt to create a creamy sauce that lightly coats the ingredients.

  • 5

    Transfer the mixture into a small baking dish, spreading evenly.

  • 6

    Thinly slice the potato to create the topping. Arrange the slices over the chicken and vegetable mixture in an overlapping pattern, ensuring even coverage.

  • 7

    Place the dish in the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the potato topping becomes crispy and lightly golden.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.

Creamy Chicken and Vegetable Pot Pie with Crispy Potato Topping

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

Creamy Chicken and Vegetable Pot Pie with Crispy Potato Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Crispy Potato Topping

Enjoy a comforting pot pie that melds tender, seasoned chicken with a medley of crisp vegetables in a light, creamy sauce, all crowned with a crispy potato topping. This dish offers homestyle warmth with balanced flavors and textures, making it a perfect meal for any time of the day.

NUTRITION

350kcal
Protein
39.4g
Fat
8g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

50g Carrot

50g Green Peas

50g Celery

1/4 cup Nonfat Greek Yogurt (60g)

1/2 medium Potato (75g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into small cubes and season lightly with salt, pepper, and any herbs of choice.

  • 3

    Chop the carrot, celery, and if desired, add any other preferred vegetables. In a small saucepan, lightly sauté the vegetables in a teaspoon of olive oil for 2-3 minutes until they begin to soften.

  • 4

    In a bowl, combine the sautéed vegetables, raw green peas, and diced chicken. Stir in the nonfat Greek yogurt to create a creamy sauce that lightly coats the ingredients.

  • 5

    Transfer the mixture into a small baking dish, spreading evenly.

  • 6

    Thinly slice the potato to create the topping. Arrange the slices over the chicken and vegetable mixture in an overlapping pattern, ensuring even coverage.

  • 7

    Place the dish in the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the potato topping becomes crispy and lightly golden.

  • 8

    Remove from the oven, let cool for a few minutes, and serve warm.