Creamy Chicken and Vegetable Pot Pie with Crispy Topping

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 Crispy Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Crispy Topping

Enjoy a comforting pot pie featuring tender pieces of chicken and a vibrant mix of vegetables in a light, creamy sauce, all topped with a crispy almond flour crust. This dish marries homestyle flavor with a modern twist, perfect for nourishing any meal of the day.

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NUTRITION

418kcal
Protein
46g
Fat
17.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Peas, Carrots, Celery)

1/3 cup Low Fat Milk

2 Tbsp Almond Flour

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder)

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Dice the cooked chicken breast into bite-size pieces. In a saucepan, combine the chicken, mixed vegetables, and low fat milk. Warm gently over medium heat. Season the mixture with salt, pepper, and garlic powder, stirring until well combined.

  • 3

    Allow the mixture to simmer for 5 minutes so the flavors meld together and the milk slightly thickens.

  • 4

    In a small bowl, mix almond flour with olive oil to create a crumbly topping.

  • 5

    Transfer the chicken and vegetable filling into an oven-safe dish. Evenly sprinkle the almond flour topping over the filling.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the topping turns lightly golden and the filling is heated through.

  • 7

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

Creamy Chicken and Vegetable Pot Pie with Crispy Topping

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 Crispy Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Crispy Topping

Enjoy a comforting pot pie featuring tender pieces of chicken and a vibrant mix of vegetables in a light, creamy sauce, all topped with a crispy almond flour crust. This dish marries homestyle flavor with a modern twist, perfect for nourishing any meal of the day.

NUTRITION

418kcal
Protein
46g
Fat
17.5g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Peas, Carrots, Celery)

1/3 cup Low Fat Milk

2 Tbsp Almond Flour

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Dice the cooked chicken breast into bite-size pieces. In a saucepan, combine the chicken, mixed vegetables, and low fat milk. Warm gently over medium heat. Season the mixture with salt, pepper, and garlic powder, stirring until well combined.

  • 3

    Allow the mixture to simmer for 5 minutes so the flavors meld together and the milk slightly thickens.

  • 4

    In a small bowl, mix almond flour with olive oil to create a crumbly topping.

  • 5

    Transfer the chicken and vegetable filling into an oven-safe dish. Evenly sprinkle the almond flour topping over the filling.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the topping turns lightly golden and the filling is heated through.

  • 7

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