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

Enjoy a lighter twist on a classic comfort dish with tender chicken breast, colorful mixed vegetables, and a flaky whole wheat crust. This pot pie is baked to perfection with a creamy, savory filling that delivers both heartiness and balanced nutrition in every bite.

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NUTRITION

350kcal
Protein
34g
Fat
8.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables

2 tablespoons Whole Wheat Flour

1/4 cup Low-Fat Milk

1 teaspoon Olive Oil

1/4 cup Chicken Broth

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small saucepan, heat the olive oil over medium heat. Add the whole wheat flour and stir for about 1-2 minutes to form a roux.

  • 3

    Slowly whisk in the chicken broth and low-fat milk to create a smooth, creamy base. Stir continuously until the mixture thickens, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 4

    In a mixing bowl, combine the cooked, diced chicken breast and mixed vegetables. Pour the creamy sauce over the mixture and stir well until all components are evenly coated.

  • 5

    Transfer the filling into a small, oven-safe baking dish. If desired, top with a light dusting of extra flour or a thin crust of whole wheat dough for added texture.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the top is slightly golden and the filling is hot and bubbly.

  • 7

    Allow to cool for a few minutes before serving. Enjoy your nourishing, balanced chicken and vegetable 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

Enjoy a lighter twist on a classic comfort dish with tender chicken breast, colorful mixed vegetables, and a flaky whole wheat crust. This pot pie is baked to perfection with a creamy, savory filling that delivers both heartiness and balanced nutrition in every bite.

NUTRITION

350kcal
Protein
34g
Fat
8.8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables

2 tablespoons Whole Wheat Flour

1/4 cup Low-Fat Milk

1 teaspoon Olive Oil

1/4 cup Chicken Broth

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small saucepan, heat the olive oil over medium heat. Add the whole wheat flour and stir for about 1-2 minutes to form a roux.

  • 3

    Slowly whisk in the chicken broth and low-fat milk to create a smooth, creamy base. Stir continuously until the mixture thickens, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 4

    In a mixing bowl, combine the cooked, diced chicken breast and mixed vegetables. Pour the creamy sauce over the mixture and stir well until all components are evenly coated.

  • 5

    Transfer the filling into a small, oven-safe baking dish. If desired, top with a light dusting of extra flour or a thin crust of whole wheat dough for added texture.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the top is slightly golden and the filling is hot and bubbly.

  • 7

    Allow to cool for a few minutes before serving. Enjoy your nourishing, balanced chicken and vegetable pot pie.