Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Crust

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

Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Crust

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Crust

A comforting pot pie featuring tender chicken, a medley of garden vegetables, and a luscious, creamy sauce, all encased in a golden whole wheat crust. This wholesome dish delivers satisfying flavors and textures ideal for a nourishing meal any time of day.

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NUTRITION

426kcal
Protein
49.1g
Fat
7.3g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Frozen Peas

1/2 cup Carrots

1/4 cup Celery

1/4 cup Nonfat Greek Yogurt

1 serving Golden Whole Wheat Pie Crust

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the cooked chicken breast into bite-sized pieces. In a large mixing bowl, combine the chicken, frozen peas, diced carrots, and celery.

  • 3

    In a separate small bowl, mix the nonfat Greek yogurt with garlic powder, dried thyme, salt, and pepper to create a light creamy sauce.

  • 4

    Pour the sauce over the chicken and vegetables, stirring gently to coat all the ingredients evenly.

  • 5

    Transfer the mixture into a small baking dish. Top evenly with the pre-made golden whole wheat pie crust, gently pressing the edges down to secure the filling.

  • 6

    Bake in the preheated oven for 20-25 minutes until the crust is golden and the filling is bubbling.

  • 7

    Remove from the oven, let cool for a few minutes, then serve warm.

Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Crust

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

Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Crust

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Crust

A comforting pot pie featuring tender chicken, a medley of garden vegetables, and a luscious, creamy sauce, all encased in a golden whole wheat crust. This wholesome dish delivers satisfying flavors and textures ideal for a nourishing meal any time of day.

NUTRITION

426kcal
Protein
49.1g
Fat
7.3g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Frozen Peas

1/2 cup Carrots

1/4 cup Celery

1/4 cup Nonfat Greek Yogurt

1 serving Golden Whole Wheat Pie Crust

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the cooked chicken breast into bite-sized pieces. In a large mixing bowl, combine the chicken, frozen peas, diced carrots, and celery.

  • 3

    In a separate small bowl, mix the nonfat Greek yogurt with garlic powder, dried thyme, salt, and pepper to create a light creamy sauce.

  • 4

    Pour the sauce over the chicken and vegetables, stirring gently to coat all the ingredients evenly.

  • 5

    Transfer the mixture into a small baking dish. Top evenly with the pre-made golden whole wheat pie crust, gently pressing the edges down to secure the filling.

  • 6

    Bake in the preheated oven for 20-25 minutes until the crust is golden and the filling is bubbling.

  • 7

    Remove from the oven, let cool for a few minutes, then serve warm.