Creamy Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

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

Creamy Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

Savor a comforting pot pie featuring tender chicken, a medley of fresh vegetables in a light creamy sauce, and capped with a warm, fluffy whole wheat biscuit topping. This dish delivers a perfect balance of flavors with a velvety texture and an inviting aroma that's ideal for a wholesome meal any time of day.

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NUTRITION

390kcal
Protein
40.7g
Fat
6.6g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/4 cup Nonfat Greek Yogurt

1 Whole Wheat Biscuit

1/4 cup chopped Onion

1 clove Garlic, minced

1/4 cup Chicken Broth

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a saucepan, sauté the chopped onion and minced garlic over medium heat until fragrant and translucent.

  • 3

    Add the chicken breast (cut into bite-size pieces) to the pan. Sauté until lightly browned on all sides.

  • 4

    Stir in the mixed vegetables and pour in the chicken broth. Allow the mixture to simmer for 5 minutes until the vegetables begin to soften.

  • 5

    Reduce the heat and mix in the nonfat Greek yogurt and dried thyme. Season with salt and pepper to taste, ensuring a creamy and well-seasoned filling.

  • 6

    Transfer the creamy chicken and vegetable mixture into an oven-safe ramekin or small baking dish.

  • 7

    Top evenly with the whole wheat biscuit, pressing it lightly into the filling.

  • 8

    Bake in the preheated oven for 15-20 minutes until the biscuit topping is golden and the filling is bubbling.

  • 9

    Remove from the oven, let cool slightly, and serve warm.

Creamy Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

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

Creamy Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

Savor a comforting pot pie featuring tender chicken, a medley of fresh vegetables in a light creamy sauce, and capped with a warm, fluffy whole wheat biscuit topping. This dish delivers a perfect balance of flavors with a velvety texture and an inviting aroma that's ideal for a wholesome meal any time of day.

NUTRITION

390kcal
Protein
40.7g
Fat
6.6g
Carbs
46.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/4 cup Nonfat Greek Yogurt

1 Whole Wheat Biscuit

1/4 cup chopped Onion

1 clove Garlic, minced

1/4 cup Chicken Broth

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a saucepan, sauté the chopped onion and minced garlic over medium heat until fragrant and translucent.

  • 3

    Add the chicken breast (cut into bite-size pieces) to the pan. Sauté until lightly browned on all sides.

  • 4

    Stir in the mixed vegetables and pour in the chicken broth. Allow the mixture to simmer for 5 minutes until the vegetables begin to soften.

  • 5

    Reduce the heat and mix in the nonfat Greek yogurt and dried thyme. Season with salt and pepper to taste, ensuring a creamy and well-seasoned filling.

  • 6

    Transfer the creamy chicken and vegetable mixture into an oven-safe ramekin or small baking dish.

  • 7

    Top evenly with the whole wheat biscuit, pressing it lightly into the filling.

  • 8

    Bake in the preheated oven for 15-20 minutes until the biscuit topping is golden and the filling is bubbling.

  • 9

    Remove from the oven, let cool slightly, and serve warm.