Creamy Chicken and Vegetable Pot Pie Bowl

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

Creamy Chicken and Vegetable Pot Pie Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie Bowl

Enjoy a wholesome twist on the classic pot pie with tender chicken, colorful mixed vegetables, and a light, creamy sauce brought together in a comforting bowl. This dish offers a satisfying balance of savory flavors and a smooth texture that makes it perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

336kcal
Protein
42.8g
Fat
8.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Chopped Onion

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

Salt and Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

    Heat olive oil in a medium skillet over medium heat and sauté the chopped onion until softened, about 3 minutes.

  • 3

    Add the seasoned chicken pieces to the skillet and cook until lightly browned on all sides and mostly cooked through, approximately 5-7 minutes.

  • 4

    Sprinkle the whole wheat flour over the chicken and onions, stirring well to coat evenly and cook for an additional minute to remove raw flour taste.

  • 5

    Pour in the low-sodium chicken broth and add the mixed vegetables. Stir well and allow the mixture to gently simmer for 3-4 minutes until the sauce starts to thicken.

  • 6

    Lower the heat and stir in the nonfat Greek yogurt, mixing until the sauce becomes smooth and creamy. Avoid boiling to prevent curdling.

  • 7

    Adjust seasoning with salt and pepper if needed, then transfer into a bowl and serve warm.

Creamy Chicken and Vegetable Pot Pie Bowl

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

Creamy Chicken and Vegetable Pot Pie Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie Bowl

Enjoy a wholesome twist on the classic pot pie with tender chicken, colorful mixed vegetables, and a light, creamy sauce brought together in a comforting bowl. This dish offers a satisfying balance of savory flavors and a smooth texture that makes it perfect for any meal of the day.

NUTRITION

336kcal
Protein
42.8g
Fat
8.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Chopped Onion

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

Salt and Pepper (to taste)

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

    Heat olive oil in a medium skillet over medium heat and sauté the chopped onion until softened, about 3 minutes.

  • 3

    Add the seasoned chicken pieces to the skillet and cook until lightly browned on all sides and mostly cooked through, approximately 5-7 minutes.

  • 4

    Sprinkle the whole wheat flour over the chicken and onions, stirring well to coat evenly and cook for an additional minute to remove raw flour taste.

  • 5

    Pour in the low-sodium chicken broth and add the mixed vegetables. Stir well and allow the mixture to gently simmer for 3-4 minutes until the sauce starts to thicken.

  • 6

    Lower the heat and stir in the nonfat Greek yogurt, mixing until the sauce becomes smooth and creamy. Avoid boiling to prevent curdling.

  • 7

    Adjust seasoning with salt and pepper if needed, then transfer into a bowl and serve warm.