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

Enjoy a comforting and nourishing pot pie that combines tender chicken, fresh seasonal veggies, and a light, creamy sauce. This reimagined classic delivers a harmonious blend of textures and flavors in a wholesome, satisfying meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

409kcal
Protein
41.1g
Fat
6.9g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 cup Peas

1 small Onion

1 clove Garlic

1/4 cup Whole Wheat Flour

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.

  • 3

    Chop the carrot, celery, and onion into small uniform pieces; mince the garlic.

  • 4

    In a medium skillet, heat the olive oil over medium heat. Sauté the onion and garlic until translucent.

  • 5

    Add the diced chicken and cook until lightly browned on all sides.

  • 6

    Stir in the chopped carrot, celery, and peas. Cook for 3-4 minutes until vegetables slightly soften.

  • 7

    Sprinkle the whole wheat flour over the mixture and stir to coat evenly.

  • 8

    Pour in the low-sodium chicken broth and bring to a gentle simmer, allowing the sauce to thicken slightly.

  • 9

    Remove the skillet from heat and stir in the low-fat Greek yogurt. Adjust seasoning with salt and pepper.

  • 10

    Transfer the mixture into an oven-safe dish. If desired, you can top with a light whole wheat crust or biscuits, or serve as a hearty stew.

  • 11

    Bake in the preheated oven for 15-20 minutes, or until the filling is bubbly and the top is lightly golden.

  • 12

    Allow to cool slightly before serving. Enjoy your Healthy Creamy Chicken and Vegetable Pot Pie!

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

Enjoy a comforting and nourishing pot pie that combines tender chicken, fresh seasonal veggies, and a light, creamy sauce. This reimagined classic delivers a harmonious blend of textures and flavors in a wholesome, satisfying meal perfect for any time of day.

NUTRITION

409kcal
Protein
41.1g
Fat
6.9g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 cup Peas

1 small Onion

1 clove Garlic

1/4 cup Whole Wheat Flour

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.

  • 3

    Chop the carrot, celery, and onion into small uniform pieces; mince the garlic.

  • 4

    In a medium skillet, heat the olive oil over medium heat. Sauté the onion and garlic until translucent.

  • 5

    Add the diced chicken and cook until lightly browned on all sides.

  • 6

    Stir in the chopped carrot, celery, and peas. Cook for 3-4 minutes until vegetables slightly soften.

  • 7

    Sprinkle the whole wheat flour over the mixture and stir to coat evenly.

  • 8

    Pour in the low-sodium chicken broth and bring to a gentle simmer, allowing the sauce to thicken slightly.

  • 9

    Remove the skillet from heat and stir in the low-fat Greek yogurt. Adjust seasoning with salt and pepper.

  • 10

    Transfer the mixture into an oven-safe dish. If desired, you can top with a light whole wheat crust or biscuits, or serve as a hearty stew.

  • 11

    Bake in the preheated oven for 15-20 minutes, or until the filling is bubbly and the top is lightly golden.

  • 12

    Allow to cool slightly before serving. Enjoy your Healthy Creamy Chicken and Vegetable Pot Pie!