Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

A comforting, creamy pot pie loaded with tender chicken and a medley of fresh vegetables, all brought together in a lightly thickened, savory sauce. This wholesome dish delivers balanced flavors and textures in every bite, perfect for a nourishing meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

394kcal
Protein
45.9g
Fat
8.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Frozen Peas

1 medium Carrot

1 stalk Celery

1 small Onion

1/4 cup Reduced-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and cook until lightly browned, about 4-5 minutes.

  • 3

    Add chopped onion, celery, and carrot to the skillet; sauté until the vegetables soften, around 3-4 minutes.

  • 4

    Stir in the whole wheat flour to coat the chicken and vegetables, cooking for another minute to form a roux.

  • 5

    Pour in the chicken broth and add the frozen peas, stirring constantly to avoid lumps.

  • 6

    Reduce the heat to low and gently simmer for about 5 minutes until the sauce starts to thicken.

  • 7

    Remove the skillet from heat and stir in the reduced-fat Greek yogurt until well combined, creating a creamy consistency.

  • 8

    Season with salt and pepper to taste, then serve warm as a comforting one-dish meal.

Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

A comforting, creamy pot pie loaded with tender chicken and a medley of fresh vegetables, all brought together in a lightly thickened, savory sauce. This wholesome dish delivers balanced flavors and textures in every bite, perfect for a nourishing meal any time of day.

NUTRITION

394kcal
Protein
45.9g
Fat
8.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Frozen Peas

1 medium Carrot

1 stalk Celery

1 small Onion

1/4 cup Reduced-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and cook until lightly browned, about 4-5 minutes.

  • 3

    Add chopped onion, celery, and carrot to the skillet; sauté until the vegetables soften, around 3-4 minutes.

  • 4

    Stir in the whole wheat flour to coat the chicken and vegetables, cooking for another minute to form a roux.

  • 5

    Pour in the chicken broth and add the frozen peas, stirring constantly to avoid lumps.

  • 6

    Reduce the heat to low and gently simmer for about 5 minutes until the sauce starts to thicken.

  • 7

    Remove the skillet from heat and stir in the reduced-fat Greek yogurt until well combined, creating a creamy consistency.

  • 8

    Season with salt and pepper to taste, then serve warm as a comforting one-dish meal.