Hearty Creamy Chicken and Vegetable Pot Pie

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

Hearty Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Chicken and Vegetable Pot Pie

Savor a comforting pot pie filled with tender chicken, a medley of vibrant vegetables, and a light, creamy sauce, all topped with a flaky, whole wheat crust. This well-balanced dish delivers a warming, savory experience perfect for any meal of the day.

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NUTRITION

595kcal
Protein
48.1g
Fat
16.6g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrots

1/2 cup diced Celery

1/3 cup Frozen Peas

1/4 medium Onion, diced

1/3 cup 2% Milk

1 tbsp Whole Wheat Flour

1 serving Whole Wheat Pastry Crust

1 tsp Butter

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small saucepan, melt the butter over medium heat and sauté the diced onion until translucent.

  • 3

    Add the flour to the pan and stir for about a minute to form a roux.

  • 4

    Gradually whisk in the 2% milk, stirring continuously until the sauce thickens, about 3-4 minutes. Season lightly with salt and pepper.

  • 5

    In a separate pan, lightly sauté the chicken breast (cut into small cubes) with a pinch of salt and pepper until just cooked through.

  • 6

    Mix in the diced carrots, celery, and frozen peas with the chicken, then pour in the creamy sauce. Stir until well combined.

  • 7

    Transfer the chicken and vegetable mixture to an oven-safe dish and top evenly with the whole wheat pastry crust.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the filling is bubbly.

  • 9

    Allow to cool slightly before serving.

Hearty Creamy Chicken and Vegetable Pot Pie

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

Hearty Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Chicken and Vegetable Pot Pie

Savor a comforting pot pie filled with tender chicken, a medley of vibrant vegetables, and a light, creamy sauce, all topped with a flaky, whole wheat crust. This well-balanced dish delivers a warming, savory experience perfect for any meal of the day.

NUTRITION

595kcal
Protein
48.1g
Fat
16.6g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrots

1/2 cup diced Celery

1/3 cup Frozen Peas

1/4 medium Onion, diced

1/3 cup 2% Milk

1 tbsp Whole Wheat Flour

1 serving Whole Wheat Pastry Crust

1 tsp Butter

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small saucepan, melt the butter over medium heat and sauté the diced onion until translucent.

  • 3

    Add the flour to the pan and stir for about a minute to form a roux.

  • 4

    Gradually whisk in the 2% milk, stirring continuously until the sauce thickens, about 3-4 minutes. Season lightly with salt and pepper.

  • 5

    In a separate pan, lightly sauté the chicken breast (cut into small cubes) with a pinch of salt and pepper until just cooked through.

  • 6

    Mix in the diced carrots, celery, and frozen peas with the chicken, then pour in the creamy sauce. Stir until well combined.

  • 7

    Transfer the chicken and vegetable mixture to an oven-safe dish and top evenly with the whole wheat pastry crust.

  • 8

    Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the filling is bubbly.

  • 9

    Allow to cool slightly before serving.