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

A lighter take on the classic pot pie, featuring tender chicken, a medley of fresh vegetables in a silky, creamy sauce, and a delicate cauliflower mash topping. This comforting dish is perfect for dinner, offering balanced flavors and textures while staying within your calorie and protein targets.

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NUTRITION

331kcal
Protein
43.5g
Fat
8.8g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 tsp Olive Oil (5g)

1/4 medium Onion (40g)

1/2 medium Carrot (30g)

1 stalk Celery (40g)

1 clove Garlic (3g)

1/2 cup Low-Fat Milk (120ml)

1/2 cup Low Sodium Chicken Broth (120ml)

1 tsp Cornstarch (3g)

1 cup Riced Cauliflower (107g)

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Season lightly with salt, pepper, and dried thyme.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat. Add diced onion, carrot, celery, and minced garlic. Sauté until the vegetables soften, about 3-4 minutes.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 5

    In a small bowl, whisk together the low-fat milk, chicken broth, and cornstarch until smooth.

  • 6

    Pour the milk mixture into the skillet with the chicken and vegetables. Stir well and let it simmer for 3-4 minutes until the sauce begins to thicken.

  • 7

    Meanwhile, prepare the cauliflower topping by lightly mashing the riced cauliflower with a fork. Season with a pinch of salt and pepper.

  • 8

    Evenly spread the mashed cauliflower over the chicken and vegetable mixture in the skillet.

  • 9

    Place the skillet in the preheated oven and bake for 15 minutes until the topping is set and the filling is bubbly.

  • 10

    Remove from the oven and let cool for a few minutes before serving.

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

A lighter take on the classic pot pie, featuring tender chicken, a medley of fresh vegetables in a silky, creamy sauce, and a delicate cauliflower mash topping. This comforting dish is perfect for dinner, offering balanced flavors and textures while staying within your calorie and protein targets.

NUTRITION

331kcal
Protein
43.5g
Fat
8.8g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 tsp Olive Oil (5g)

1/4 medium Onion (40g)

1/2 medium Carrot (30g)

1 stalk Celery (40g)

1 clove Garlic (3g)

1/2 cup Low-Fat Milk (120ml)

1/2 cup Low Sodium Chicken Broth (120ml)

1 tsp Cornstarch (3g)

1 cup Riced Cauliflower (107g)

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Season lightly with salt, pepper, and dried thyme.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat. Add diced onion, carrot, celery, and minced garlic. Sauté until the vegetables soften, about 3-4 minutes.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 5

    In a small bowl, whisk together the low-fat milk, chicken broth, and cornstarch until smooth.

  • 6

    Pour the milk mixture into the skillet with the chicken and vegetables. Stir well and let it simmer for 3-4 minutes until the sauce begins to thicken.

  • 7

    Meanwhile, prepare the cauliflower topping by lightly mashing the riced cauliflower with a fork. Season with a pinch of salt and pepper.

  • 8

    Evenly spread the mashed cauliflower over the chicken and vegetable mixture in the skillet.

  • 9

    Place the skillet in the preheated oven and bake for 15 minutes until the topping is set and the filling is bubbly.

  • 10

    Remove from the oven and let cool for a few minutes before serving.