YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Pot Pie with Golden Sweet Potato Topping
Savor a comforting bowl of creamy chicken and vegetable pot pie featuring tender chicken chunks simmered with a medley of carrots, peas, and celery in a light, velvety sauce, crowned by a golden, mashed sweet potato topping. This dish combines hearty flavors with a smooth texture, yielding a balanced and nourishing meal perfect for any time of the day.
INGREDIENTS
5 oz Chicken Breast (142g)
1/2 cup Mixed Vegetables (80g)
1/4 cup Low-Fat Milk (60g)
1 tsp Olive Oil (5g)
1/2 medium Golden Sweet Potato (75g)
1 tbsp Whole Wheat Flour (8g)
1/4 cup Chicken Broth (60g)
PREPARATION
Preheat the oven to 375°F.
Heat olive oil in a pan over medium heat. Sauté the diced chicken breast until lightly browned and nearly cooked through.
Add the mixed vegetables into the pan and continue to sauté for 2-3 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 and chicken broth, stirring continuously to create a light creamy sauce. Allow the mixture to thicken for 3-4 minutes.
In a separate pot, boil or steam the sweet potato until it is tender enough to mash.
Mash the cooked sweet potato until smooth and season lightly with salt and pepper, if desired.
Transfer the chicken and vegetable creamy mixture into an oven-safe dish and gently spread the mashed sweet potato topping evenly over the top.
Bake in the preheated oven for 12-15 minutes, allowing the flavors to meld and the topping to warm through.
Remove from oven, let it rest for a couple of minutes, then serve warm.