Creamy Chicken and Vegetable Pot Pie with a Flaky Whole Wheat Crust

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 a Flaky Whole Wheat Crust

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with a Flaky Whole Wheat Crust

Enjoy a comforting pot pie featuring tender chicken, a medley of fresh vegetables and a creamy, light sauce, all encased in a delicate, flaky whole wheat crust. This hearty dish delivers balanced flavors and textures, perfect for a fulfilling dinner.

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NUTRITION

466kcal
Protein
41.9g
Fat
9.7g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (about 100g)

1/2 cup diced Carrot (65g)

1/2 cup diced Celery (50g)

1/3 cup Green Peas (50g)

1/4 cup diced Onion (40g)

1/4 cup Low-Fat Milk (60ml)

1/3 cup Whole Wheat Flour (40g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium pot, heat the olive oil over medium heat and sauté the diced onions until translucent.

  • 3

    Add the diced carrots and celery to the pot and cook for 3-4 minutes until they begin to soften.

  • 4

    Stir in the green peas and cook for an additional 2 minutes.

  • 5

    Add the chopped chicken breast (in small bite-sized pieces) to the vegetable mixture, and sauté until the chicken is lightly browned.

  • 6

    Pour in the low-fat milk and sprinkle in the whole wheat flour. Stir well to combine and allow the mixture to thicken slightly, about 3 minutes.

  • 7

    Transfer the creamy chicken and vegetable filling to an oven-safe ramekin or small baking dish.

  • 8

    Bake in the preheated oven for 12-15 minutes until the filling is bubbly and the flavors meld.

  • 9

    Remove from the oven and let cool slightly before serving. Enjoy your comforting and nutrient-packed pot pie!

Creamy Chicken and Vegetable Pot Pie with a Flaky Whole Wheat Crust

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 a Flaky Whole Wheat Crust

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with a Flaky Whole Wheat Crust

Enjoy a comforting pot pie featuring tender chicken, a medley of fresh vegetables and a creamy, light sauce, all encased in a delicate, flaky whole wheat crust. This hearty dish delivers balanced flavors and textures, perfect for a fulfilling dinner.

NUTRITION

466kcal
Protein
41.9g
Fat
9.7g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (about 100g)

1/2 cup diced Carrot (65g)

1/2 cup diced Celery (50g)

1/3 cup Green Peas (50g)

1/4 cup diced Onion (40g)

1/4 cup Low-Fat Milk (60ml)

1/3 cup Whole Wheat Flour (40g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium pot, heat the olive oil over medium heat and sauté the diced onions until translucent.

  • 3

    Add the diced carrots and celery to the pot and cook for 3-4 minutes until they begin to soften.

  • 4

    Stir in the green peas and cook for an additional 2 minutes.

  • 5

    Add the chopped chicken breast (in small bite-sized pieces) to the vegetable mixture, and sauté until the chicken is lightly browned.

  • 6

    Pour in the low-fat milk and sprinkle in the whole wheat flour. Stir well to combine and allow the mixture to thicken slightly, about 3 minutes.

  • 7

    Transfer the creamy chicken and vegetable filling to an oven-safe ramekin or small baking dish.

  • 8

    Bake in the preheated oven for 12-15 minutes until the filling is bubbly and the flavors meld.

  • 9

    Remove from the oven and let cool slightly before serving. Enjoy your comforting and nutrient-packed pot pie!