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, healthy twist on a classic pot pie. Tender chicken breast mingles with a medley of fresh vegetables in a light, creamy sauce enriched with Greek yogurt and a hint of whole wheat flour for body. This dish delivers a satisfying blend of textures and flavors while keeping it clean and balanced.

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NUTRITION

407kcal
Protein
47.5g
Fat
8.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

1 cup Mixed Vegetables (Frozen)

1/4 cup Diced Onion

1 clove Garlic, minced

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt, Pepper, and Herbs to taste

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PREPARATION

  • 1

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

  • 2

    Sauté the diced onion and minced garlic until fragrant and soft, about 2-3 minutes.

  • 3

    Add diced or shredded chicken breast and cook until lightly browned. If using pre-cooked chicken, stir it in to warm through.

  • 4

    Sprinkle the whole wheat flour over the mixture and stir to coat evenly, allowing the flour to lightly toast for about 1 minute.

  • 5

    Pour in the chicken broth and add the mixed vegetables. Stir well to combine and let the sauce begin to thicken.

  • 6

    Reduce the heat to low and gently fold in the Greek yogurt, heating slowly to avoid curdling. Simmer for 3-4 minutes, until the sauce is creamy and the flavors meld.

  • 7

    Season with salt, pepper, and your choice of herbs such as thyme or rosemary.

  • 8

    Once the dish reaches your desired consistency, remove from heat and serve warm as a comforting pot pie filling. Enjoy as-is or over a small bed of greens or whole grains if desired.

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, healthy twist on a classic pot pie. Tender chicken breast mingles with a medley of fresh vegetables in a light, creamy sauce enriched with Greek yogurt and a hint of whole wheat flour for body. This dish delivers a satisfying blend of textures and flavors while keeping it clean and balanced.

NUTRITION

407kcal
Protein
47.5g
Fat
8.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Plain Nonfat Greek Yogurt

1 cup Mixed Vegetables (Frozen)

1/4 cup Diced Onion

1 clove Garlic, minced

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt, Pepper, and Herbs to taste

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion and minced garlic until fragrant and soft, about 2-3 minutes.

  • 3

    Add diced or shredded chicken breast and cook until lightly browned. If using pre-cooked chicken, stir it in to warm through.

  • 4

    Sprinkle the whole wheat flour over the mixture and stir to coat evenly, allowing the flour to lightly toast for about 1 minute.

  • 5

    Pour in the chicken broth and add the mixed vegetables. Stir well to combine and let the sauce begin to thicken.

  • 6

    Reduce the heat to low and gently fold in the Greek yogurt, heating slowly to avoid curdling. Simmer for 3-4 minutes, until the sauce is creamy and the flavors meld.

  • 7

    Season with salt, pepper, and your choice of herbs such as thyme or rosemary.

  • 8

    Once the dish reaches your desired consistency, remove from heat and serve warm as a comforting pot pie filling. Enjoy as-is or over a small bed of greens or whole grains if desired.