Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

A comforting, hearty dish featuring tender chunks of chicken breast, fresh seasonal vegetables, and a light, creamy sauce that’s thickened with a hint of flour. This pot pie delivers a balanced blend of protein and wholesome veggies in a comforting dinner that's both satisfying and nourishing.

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NUTRITION

397kcal
Protein
48.5g
Fat
6.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Carrots

1/2 cup diced Celery

1/2 cup Green Peas

1/4 cup diced Onion

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces.

  • 2

    Heat the olive oil in a large skillet over medium heat. Sauté the onion, carrots, and celery until they soften, about 4-5 minutes.

  • 3

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly, cooking for another minute to form a light roux.

  • 4

    Slowly whisk in the low-sodium chicken broth, ensuring there are no lumps, then add the Greek yogurt and stir until the mixture thickens.

  • 5

    Add in the chicken pieces and green peas, and simmer gently for about 8-10 minutes until the chicken is fully cooked and the sauce is creamy.

  • 6

    Season with salt and pepper to taste. Serve warm as a comforting one-dish meal.

Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

A comforting, hearty dish featuring tender chunks of chicken breast, fresh seasonal vegetables, and a light, creamy sauce that’s thickened with a hint of flour. This pot pie delivers a balanced blend of protein and wholesome veggies in a comforting dinner that's both satisfying and nourishing.

NUTRITION

397kcal
Protein
48.5g
Fat
6.9g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Carrots

1/2 cup diced Celery

1/2 cup Green Peas

1/4 cup diced Onion

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1/2 tsp Olive Oil

PREPARATION

  • 1

    Dice the chicken breast into bite-sized pieces.

  • 2

    Heat the olive oil in a large skillet over medium heat. Sauté the onion, carrots, and celery until they soften, about 4-5 minutes.

  • 3

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly, cooking for another minute to form a light roux.

  • 4

    Slowly whisk in the low-sodium chicken broth, ensuring there are no lumps, then add the Greek yogurt and stir until the mixture thickens.

  • 5

    Add in the chicken pieces and green peas, and simmer gently for about 8-10 minutes until the chicken is fully cooked and the sauce is creamy.

  • 6

    Season with salt and pepper to taste. Serve warm as a comforting one-dish meal.