Hearty 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.

Hearty Chicken and Vegetable Pot Pie with Crispy Topping

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Pot Pie with Crispy Topping

Enjoy a comforting pot pie featuring tender chicken breast simmered with a medley of carrots, celery, peas, and onion in a light savory broth, all crowned with a delicate, crispy almond flour topping drizzled with olive oil. This dish offers a balance of lean protein and vibrant veggies, perfect for a satisfying meal any time of day.

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NUTRITION

454kcal
Protein
47.5g
Fat
14g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

0.5 cup diced Carrots (65g)

0.5 cup diced Celery (50g)

0.5 cup Green Peas (80g)

0.25 medium Onion, diced (25g)

1 clove Garlic, minced (3g)

1 tbsp Almond Flour (8g)

1 tsp Olive Oil (5g)

1 tsp Cornstarch (3g)

0.5 cup Low-Sodium Chicken Broth (120g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a saucepan over medium heat, warm the low-sodium chicken broth. Dissolve the cornstarch in a small splash of the warm broth and stir it back in to slightly thicken the liquid.

  • 3

    In a skillet, heat a non-stick pan over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the diced carrots, celery, and green peas to the skillet. Sauté for about 3-4 minutes until the vegetables start to soften.

  • 5

    Stir in the chicken broth mixture and bring it to a gentle simmer. Add salt and pepper to taste.

  • 6

    Fold in the diced chicken breast (pre-cooked or quickly seared if raw) into the vegetable mixture. Allow the filling to heat through, ensuring the chicken reaches a safe temperature if using raw meat.

  • 7

    Transfer the filling into an oven-safe baking dish.

  • 8

    For the crispy topping, combine the almond flour and olive oil in a small bowl. Sprinkle this evenly over the filling.

  • 9

    Bake in the preheated oven for 12-15 minutes until the topping is lightly golden and the filling is bubbly.

  • 10

    Remove from the oven and let it cool slightly before serving.

Hearty 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.

Hearty Chicken and Vegetable Pot Pie with Crispy Topping

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Pot Pie with Crispy Topping

Enjoy a comforting pot pie featuring tender chicken breast simmered with a medley of carrots, celery, peas, and onion in a light savory broth, all crowned with a delicate, crispy almond flour topping drizzled with olive oil. This dish offers a balance of lean protein and vibrant veggies, perfect for a satisfying meal any time of day.

NUTRITION

454kcal
Protein
47.5g
Fat
14g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

0.5 cup diced Carrots (65g)

0.5 cup diced Celery (50g)

0.5 cup Green Peas (80g)

0.25 medium Onion, diced (25g)

1 clove Garlic, minced (3g)

1 tbsp Almond Flour (8g)

1 tsp Olive Oil (5g)

1 tsp Cornstarch (3g)

0.5 cup Low-Sodium Chicken Broth (120g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a saucepan over medium heat, warm the low-sodium chicken broth. Dissolve the cornstarch in a small splash of the warm broth and stir it back in to slightly thicken the liquid.

  • 3

    In a skillet, heat a non-stick pan over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.

  • 4

    Add the diced carrots, celery, and green peas to the skillet. Sauté for about 3-4 minutes until the vegetables start to soften.

  • 5

    Stir in the chicken broth mixture and bring it to a gentle simmer. Add salt and pepper to taste.

  • 6

    Fold in the diced chicken breast (pre-cooked or quickly seared if raw) into the vegetable mixture. Allow the filling to heat through, ensuring the chicken reaches a safe temperature if using raw meat.

  • 7

    Transfer the filling into an oven-safe baking dish.

  • 8

    For the crispy topping, combine the almond flour and olive oil in a small bowl. Sprinkle this evenly over the filling.

  • 9

    Bake in the preheated oven for 12-15 minutes until the topping is lightly golden and the filling is bubbly.

  • 10

    Remove from the oven and let it cool slightly before serving.