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 twist on the classic pot pie, featuring tender chicken and a medley of vibrant vegetables in a creamy, flavorful sauce. This cozy dish delivers comfort without the heavy crust, making it a balanced option for any mealtime.

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NUTRITION

379kcal
Protein
44.6g
Fat
11.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, diced

1/2 cup diced Carrot

1/2 cup diced Celery

1/4 cup Frozen Peas

1/2 cup sliced Mushrooms

1/2 cup Low-Fat Milk

1/2 cup Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Season the diced chicken breast lightly with salt and pepper, then add to the skillet and sauté until lightly browned and nearly cooked through, about 4-5 minutes. Remove and set aside.

  • 3

    In the same skillet, add diced carrots, celery, and sliced mushrooms. Sauté for about 3-4 minutes until the vegetables begin to soften.

  • 4

    Sprinkle the whole wheat flour over the vegetables and stir well, allowing the flour to lightly toast for 1 minute.

  • 5

    Gradually pour in the low-fat milk and chicken broth while stirring, letting the mixture thicken into a light, creamy sauce.

  • 6

    Return the chicken to the skillet and stir in the frozen peas. Simmer the mixture for an additional 3-4 minutes until the chicken is fully cooked and the vegetables are tender.

  • 7

    Taste and adjust seasonings with salt and pepper as needed. Serve hot as a comforting, healthy pot pie filling.

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 twist on the classic pot pie, featuring tender chicken and a medley of vibrant vegetables in a creamy, flavorful sauce. This cozy dish delivers comfort without the heavy crust, making it a balanced option for any mealtime.

NUTRITION

379kcal
Protein
44.6g
Fat
11.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, diced

1/2 cup diced Carrot

1/2 cup diced Celery

1/4 cup Frozen Peas

1/2 cup sliced Mushrooms

1/2 cup Low-Fat Milk

1/2 cup Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Season the diced chicken breast lightly with salt and pepper, then add to the skillet and sauté until lightly browned and nearly cooked through, about 4-5 minutes. Remove and set aside.

  • 3

    In the same skillet, add diced carrots, celery, and sliced mushrooms. Sauté for about 3-4 minutes until the vegetables begin to soften.

  • 4

    Sprinkle the whole wheat flour over the vegetables and stir well, allowing the flour to lightly toast for 1 minute.

  • 5

    Gradually pour in the low-fat milk and chicken broth while stirring, letting the mixture thicken into a light, creamy sauce.

  • 6

    Return the chicken to the skillet and stir in the frozen peas. Simmer the mixture for an additional 3-4 minutes until the chicken is fully cooked and the vegetables are tender.

  • 7

    Taste and adjust seasonings with salt and pepper as needed. Serve hot as a comforting, healthy pot pie filling.