NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Olive Oil

1/4 cup chopped Onion

1/2 medium Carrot, diced

1 stalk Celery, chopped

1 clove Garlic, minced

1/4 cup Frozen Peas

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1 tablespoon Whole Wheat Flour

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

  Add the chopped onion and minced garlic, cooking until the onion becomes translucent.

• 3

  Stir in the diced carrot and chopped celery, and sauté for about 3-4 minutes until they begin to soften.

• 4

  Add the 4 ounces of chicken breast (cut into bite-sized pieces) and cook until the chicken is lightly browned on all sides.

• 5

  Sprinkle in the whole wheat flour and stir well to coat the chicken and vegetables, cooking for an additional minute to remove the raw flour taste.

• 6

  Slowly pour in the low-sodium chicken broth while stirring to create a smooth sauce. Bring the mixture to a gentle simmer.

• 7

  Mix in the frozen peas and allow them to heat through, simmering for another 2-3 minutes.

• 8

  Remove the skillet from heat and gently stir in the nonfat Greek yogurt until the sauce becomes creamy and well-combined. Season with salt and pepper to taste.

• 9

  Serve the creamy chicken pot pie skillet warm, garnished with a sprinkle of fresh herbs if desired.