Healthy Creamy Chicken and Vegetable Pot Pie

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

Healthy Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Vegetable Pot Pie

Enjoy a nutrient-packed twist on the classic pot pie with tender chicken breast, a medley of colorful vegetables, and a light, creamy sauce enhanced by nonfat Greek yogurt. This comforting dish delivers vibrant flavors and a satisfying texture without the heaviness of a traditional crust.

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NUTRITION

291kcal
Protein
34.6g
Fat
7.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Mixed Vegetables (carrots, peas, celery, onion)

0.5 cup Low Sodium Chicken Broth

0.25 cup Nonfat Greek Yogurt

1 Tbsp Whole Wheat Flour

1 tsp Olive Oil

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Sauté diced chicken breast until lightly browned and cooked through. Remove from the skillet and set aside.

  • 3

    In the same skillet, add the mixed vegetables and sauté for 3-4 minutes until they begin to soften.

  • 4

    Sprinkle whole wheat flour over the vegetables and stir to combine, cooking for about 1 minute to toast the flour lightly.

  • 5

    Gradually pour in the low sodium chicken broth while stirring, allowing the mixture to thicken slightly.

  • 6

    Return the cooked chicken to the skillet. Season with garlic powder, dried thyme, salt, and pepper.

  • 7

    Reduce heat to low and stir in the nonfat Greek yogurt until the sauce is smooth and creamy. Let it warm through for 2 minutes; avoid boiling to prevent curdling.

  • 8

    Taste and adjust seasonings as needed. Serve hot as a hearty, nutritious meal.

Healthy Creamy Chicken and Vegetable Pot Pie

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

Healthy Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Vegetable Pot Pie

Enjoy a nutrient-packed twist on the classic pot pie with tender chicken breast, a medley of colorful vegetables, and a light, creamy sauce enhanced by nonfat Greek yogurt. This comforting dish delivers vibrant flavors and a satisfying texture without the heaviness of a traditional crust.

NUTRITION

291kcal
Protein
34.6g
Fat
7.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Mixed Vegetables (carrots, peas, celery, onion)

0.5 cup Low Sodium Chicken Broth

0.25 cup Nonfat Greek Yogurt

1 Tbsp Whole Wheat Flour

1 tsp Olive Oil

0.5 tsp Garlic Powder

0.5 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Sauté diced chicken breast until lightly browned and cooked through. Remove from the skillet and set aside.

  • 3

    In the same skillet, add the mixed vegetables and sauté for 3-4 minutes until they begin to soften.

  • 4

    Sprinkle whole wheat flour over the vegetables and stir to combine, cooking for about 1 minute to toast the flour lightly.

  • 5

    Gradually pour in the low sodium chicken broth while stirring, allowing the mixture to thicken slightly.

  • 6

    Return the cooked chicken to the skillet. Season with garlic powder, dried thyme, salt, and pepper.

  • 7

    Reduce heat to low and stir in the nonfat Greek yogurt until the sauce is smooth and creamy. Let it warm through for 2 minutes; avoid boiling to prevent curdling.

  • 8

    Taste and adjust seasonings as needed. Serve hot as a hearty, nutritious meal.