YOUR SOLIN GENERATED RECIPE
Wholesome Creamy Chicken and Vegetable Pot Pie
Enjoy a comforting pot pie with tender chicken, vibrant mixed vegetables, and a light, creamy sauce crowned with a delicate whole wheat biscuit topping. This dish strikes the perfect balance of creamy texture and hearty flavors, offering a homestyle meal that’s both satisfying and nutritionally balanced.
INGREDIENTS
3 oz Chicken Breast (85g)
1 medium Carrot (61g)
1 stalk Celery (40g)
0.25 cup Frozen Green Peas (34g)
0.5 cup Sliced White Mushrooms (35g)
0.25 cup Nonfat Greek Yogurt (62g)
0.5 cup Low-Sodium Chicken Broth (120g)
1 tbsp Whole Wheat Flour (8g)
1 tsp Butter (5g)
0.25 cup Whole Wheat Flour for Biscuit Topping (30g)
PREPARATION
Preheat your oven to 400°F.
Dice the carrot, celery, and mushrooms into bite-sized pieces.
In a medium saucepan over medium heat, melt 1 teaspoon of butter. Add the diced carrot, celery, and mushrooms, and sauté until they begin to soften, about 3-4 minutes.
Sprinkle in 1 tablespoon of whole wheat flour and stir to coat the vegetables evenly. Slowly pour in 0.5 cup of low-sodium chicken broth, stirring continuously to prevent lumps.
Mix in 0.25 cup nonfat Greek yogurt and stir until a light, creamy sauce is formed.
Add in diced chicken breast (pre-cooked or quickly sautéed until no longer pink and then chopped into cubes) along with the frozen peas. Allow the mixture to simmer for 3-4 minutes, letting the flavors meld and the sauce thicken slightly. Season with salt, pepper, and your favorite herbs as desired.
Transfer the creamy chicken and vegetable filling into an individual oven-safe baking dish.
For the biscuit topping, combine 0.25 cup whole wheat flour with a small pat of butter mixed in until crumbly. Sprinkle this topping evenly over the filling.
Bake in the preheated oven for 15-18 minutes, or until the biscuit topping is lightly golden and the filling is bubbly.
Remove from the oven, let cool for a couple of minutes, and serve warm.