Creamy Chicken and Roasted Vegetable Pot Pie with Flaky Topping

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

Creamy Chicken and Roasted Vegetable Pot Pie with Flaky Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Pot Pie with Flaky Topping

A comforting pot pie featuring tender pieces of chicken and a medley of roasted vegetables in a light, creamy coat. Finished with a delicate, flaky whole wheat topping and a hint of reduced-fat cheddar, this dish offers warm, homey flavors perfect for any meal of the day while keeping it lean and nutrient-rich.

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NUTRITION

384kcal
Protein
43g
Fat
8.6g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables (Carrots, Celery, Peas)

1/4 cup Nonfat Greek Yogurt

1/8 cup Reduced-Fat Cheddar Cheese, Shredded

2 tbsp Whole Wheat Flour

1 tsp Olive Oil

Herbs and Spices (Salt, Pepper, Thyme, Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of thyme. Bake or pan-sear the chicken until cooked through, then dice into bite-sized pieces.

  • 3

    On a baking sheet, toss the mixed vegetables with olive oil, salt, pepper, rosemary, and a bit of thyme. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    In a saucepan over medium heat, combine the diced chicken and roasted vegetables. Stir in the nonfat Greek yogurt to create a light, creamy base, and sprinkle in the reduced-fat cheddar cheese. Allow the cheese to melt slightly.

  • 5

    Prepare the flaky topping by mixing the whole wheat flour with a dash of olive oil until crumbly. Evenly distribute the topping over the chicken and vegetable mixture in an oven-safe dish.

  • 6

    Place the dish back in the oven and bake for an additional 10 minutes, or until the topping is lightly golden and the filling is bubbly.

  • 7

    Remove from the oven, let it cool slightly, and serve warm.

Creamy Chicken and Roasted Vegetable Pot Pie with Flaky Topping

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

Creamy Chicken and Roasted Vegetable Pot Pie with Flaky Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Roasted Vegetable Pot Pie with Flaky Topping

A comforting pot pie featuring tender pieces of chicken and a medley of roasted vegetables in a light, creamy coat. Finished with a delicate, flaky whole wheat topping and a hint of reduced-fat cheddar, this dish offers warm, homey flavors perfect for any meal of the day while keeping it lean and nutrient-rich.

NUTRITION

384kcal
Protein
43g
Fat
8.6g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables (Carrots, Celery, Peas)

1/4 cup Nonfat Greek Yogurt

1/8 cup Reduced-Fat Cheddar Cheese, Shredded

2 tbsp Whole Wheat Flour

1 tsp Olive Oil

Herbs and Spices (Salt, Pepper, Thyme, Rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a pinch of thyme. Bake or pan-sear the chicken until cooked through, then dice into bite-sized pieces.

  • 3

    On a baking sheet, toss the mixed vegetables with olive oil, salt, pepper, rosemary, and a bit of thyme. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

    In a saucepan over medium heat, combine the diced chicken and roasted vegetables. Stir in the nonfat Greek yogurt to create a light, creamy base, and sprinkle in the reduced-fat cheddar cheese. Allow the cheese to melt slightly.

  • 5

    Prepare the flaky topping by mixing the whole wheat flour with a dash of olive oil until crumbly. Evenly distribute the topping over the chicken and vegetable mixture in an oven-safe dish.

  • 6

    Place the dish back in the oven and bake for an additional 10 minutes, or until the topping is lightly golden and the filling is bubbly.

  • 7

    Remove from the oven, let it cool slightly, and serve warm.