Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

A comforting and nutritious pot pie loaded with tender chicken, vibrant mixed vegetables, and a light, flaky whole wheat crust. This recipe achieves the perfect balance of lean protein and wholesome carbs while keeping the meal satisfying and low in calories.

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NUTRITION

429kcal
Protein
40g
Fat
9.4g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/4 cup Whole Wheat Flour

1/3 cup Low-Fat Milk

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a non-stick pan, heat the olive oil over medium heat. Season the chicken breast with salt and pepper, then sear for 3-4 minutes per side until lightly browned.

  • 3

    Remove the chicken from the pan and dice it into bite-sized pieces.

  • 4

    In the same pan, add the mixed vegetables and sauté for 3-4 minutes until slightly tender.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. This will help thicken the sauce.

  • 6

    Slowly add the low-sodium chicken broth and low-fat milk, stirring continuously until a light, creamy sauce forms.

  • 7

    Return the diced chicken to the pan and combine well, ensuring the sauce lightly coats the ingredients.

  • 8

    Transfer the mixture into a small baking dish. Optionally, you can top with extra whole wheat dough rolled thin and cut into strips for a crust effect.

  • 9

    Bake in the preheated oven for 15-20 minutes until the top is set and lightly golden. Adjust seasoning with salt and pepper if needed.

  • 10

    Let cool slightly before serving to enjoy this balanced, hearty pot pie.

Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

A comforting and nutritious pot pie loaded with tender chicken, vibrant mixed vegetables, and a light, flaky whole wheat crust. This recipe achieves the perfect balance of lean protein and wholesome carbs while keeping the meal satisfying and low in calories.

NUTRITION

429kcal
Protein
40g
Fat
9.4g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/4 cup Whole Wheat Flour

1/3 cup Low-Fat Milk

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a non-stick pan, heat the olive oil over medium heat. Season the chicken breast with salt and pepper, then sear for 3-4 minutes per side until lightly browned.

  • 3

    Remove the chicken from the pan and dice it into bite-sized pieces.

  • 4

    In the same pan, add the mixed vegetables and sauté for 3-4 minutes until slightly tender.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. This will help thicken the sauce.

  • 6

    Slowly add the low-sodium chicken broth and low-fat milk, stirring continuously until a light, creamy sauce forms.

  • 7

    Return the diced chicken to the pan and combine well, ensuring the sauce lightly coats the ingredients.

  • 8

    Transfer the mixture into a small baking dish. Optionally, you can top with extra whole wheat dough rolled thin and cut into strips for a crust effect.

  • 9

    Bake in the preheated oven for 15-20 minutes until the top is set and lightly golden. Adjust seasoning with salt and pepper if needed.

  • 10

    Let cool slightly before serving to enjoy this balanced, hearty pot pie.