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 pot pie featuring tender chicken breast and a medley of colorful vegetables in a light, creamy sauce. This dish blends hearty flavors with a smooth finish, making it a balanced and satisfying meal perfect for lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

341kcal
Protein
35.1g
Fat
9.8g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables

1/2 cup Low-Fat Milk

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1/2 cup Chicken Broth (Low Sodium)

Salt & Pepper to taste

1 tablespoon Fresh Herbs (Thyme or Parsley)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with salt and pepper, then lightly sear in the skillet until golden on both sides. Remove and dice into bite-sized pieces.

  • 3

    In the same skillet, add the whole wheat flour and stir to form a light roux, cooking for about 1 minute.

  • 4

    Gradually whisk in the chicken broth and low-fat milk, stirring continuously to create a smooth, creamy sauce.

  • 5

    Add the mixed vegetables and diced chicken back into the skillet. Simmer for 5 minutes until the sauce thickens and vegetables are tender.

  • 6

    Stir in the fresh herbs and adjust seasoning with salt and pepper as needed.

  • 7

    Serve hot as a comforting bowl of creamy chicken and vegetable pot pie.

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 pot pie featuring tender chicken breast and a medley of colorful vegetables in a light, creamy sauce. This dish blends hearty flavors with a smooth finish, making it a balanced and satisfying meal perfect for lunch or dinner.

NUTRITION

341kcal
Protein
35.1g
Fat
9.8g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables

1/2 cup Low-Fat Milk

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1/2 cup Chicken Broth (Low Sodium)

Salt & Pepper to taste

1 tablespoon Fresh Herbs (Thyme or Parsley)

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast with salt and pepper, then lightly sear in the skillet until golden on both sides. Remove and dice into bite-sized pieces.

  • 3

    In the same skillet, add the whole wheat flour and stir to form a light roux, cooking for about 1 minute.

  • 4

    Gradually whisk in the chicken broth and low-fat milk, stirring continuously to create a smooth, creamy sauce.

  • 5

    Add the mixed vegetables and diced chicken back into the skillet. Simmer for 5 minutes until the sauce thickens and vegetables are tender.

  • 6

    Stir in the fresh herbs and adjust seasoning with salt and pepper as needed.

  • 7

    Serve hot as a comforting bowl of creamy chicken and vegetable pot pie.