YOUR SOLIN GENERATED RECIPE
Healthy Chicken and Vegetable Pot Pie
Savor a lighter take on the classic comfort dish with tender chicken, a medley of fresh vegetables, and a wholesome whole wheat biscuit topping. This pot pie delivers a home-cooked feel with a crisp, flaky finish and a creamy, savory filling that's both nourishing and delicious.
INGREDIENTS
4 oz Chicken Breast
1 cup Mixed Vegetables (Carrots, Green Beans, Peas)
1/4 cup Whole Wheat Flour
1/4 cup Low Fat Milk
1/2 cup Low Sodium Chicken Broth
1 tsp Butter Substitute
Dried Thyme, Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Dice the chicken breast into small bite-sized pieces and season with salt, pepper, and a pinch of dried thyme.
In a medium saucepan, heat the butter substitute over medium heat. Add the chicken pieces and lightly sauté until they start to brown.
Stir in the mixed vegetables and cook for an additional 3-4 minutes until slightly tender.
Sprinkle the whole wheat flour over the chicken and veggies and stir well to coat evenly, cooking for another minute.
Slowly pour in the low sodium chicken broth and low fat milk, stirring continuously to form a light, creamy sauce. Let the mixture simmer for 3 minutes until thickened.
Transfer the chicken and vegetable filling into a small baking dish.
For the biscuit topping, gently sprinkle a thin layer of whole wheat flour and a little extra thyme over the filling or, alternatively, prepare a pre-made light whole wheat biscuit topping if available.
Bake in the oven for 15-20 minutes until the top is golden and the filling is bubbly.
Allow to cool slightly before serving to enjoy its warm, comforting flavors.