YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Pot Pie
Savor a lighter twist on the classic comfort dish with tender chicken breast, colorful mixed vegetables, and a creamy sauce enriched with nonfat Greek yogurt. Topped with a delicate whole wheat biscuit crust, this chicken pot pie offers hearty nourishment with a harmonious blend of flavors and textures perfect for a satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Mixed Vegetables (carrot, peas, celery)
1/2 cup Diced Potato
1/4 cup Nonfat Greek Yogurt
1/4 cup Whole Wheat Pastry Flour
1/4 cup Low-Sodium Chicken Broth
PREPARATION
Preheat your oven to 400°F.
In a medium saucepan over medium heat, warm the chicken broth. Add the diced potato and simmer until just tender, about 5 minutes.
Meanwhile, chop the chicken breast into bite-sized pieces. In a non-stick skillet, lightly sauté the chicken with a pinch of salt, pepper, garlic powder, and onion powder until it begins to brown. It does not need to be fully cooked as it will finish in the oven.
Add the mixed vegetables to the skillet with the chicken, stirring to combine.
Once the potatoes are tender, add them along with the broth to the skillet. Stir in the nonfat Greek yogurt to create a creamy sauce and let it heat through gently.
In a small bowl, mix the whole wheat pastry flour with a few drops of water until a soft dough forms. Lightly roll or pat this dough into small rounds or a thin layer to serve as a biscuit-like topping.
Transfer the chicken and vegetable mixture into an oven-safe dish. Place the prepared dough rounds on top or cover the surface with the dough layer.
Bake in the preheated oven for 12-15 minutes, or until the dough topping is lightly golden and the filling is bubbly.
Allow to cool slightly before serving. Enjoy your healthy, comforting chicken pot pie!