Creamy Chicken and Vegetable Pot Pie with Crispy Topping

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

Creamy Chicken and Vegetable Pot Pie with Crispy Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Crispy Topping

Enjoy a comforting pot pie featuring tender chicken, a medley of colorful vegetables, and a light creamy sauce all topped with a crispy whole wheat crust. This dish brings a rich yet balanced flavor that soothes with every bite.

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NUTRITION

377kcal
Protein
44.5g
Fat
10.4g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Mixed Vegetables

1/4 cup Low-Fat Greek Yogurt

1/8 cup Whole Wheat Breadcrumbs

1/4 cup Chicken Broth

1 small Onion

2 cloves Garlic

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 3

    In a medium skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 5

    Stir in the mixed vegetables and cook for an additional 2 minutes until just tender.

  • 6

    Pour in the chicken broth and stir, letting it simmer for 2 minutes to meld flavors.

  • 7

    Remove the skillet from heat and gently fold in the low-fat Greek yogurt to create a creamy sauce.

  • 8

    Transfer the chicken and vegetable mixture into a small oven-safe baking dish.

  • 9

    Sprinkle the whole wheat breadcrumbs evenly over the top to form a crispy layer.

  • 10

    Bake in the preheated oven for 15-18 minutes until the topping is golden and the filling is bubbly.

  • 11

    Allow the pot pie to cool slightly before serving.

Creamy Chicken and Vegetable Pot Pie with Crispy Topping

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

Creamy Chicken and Vegetable Pot Pie with Crispy Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Crispy Topping

Enjoy a comforting pot pie featuring tender chicken, a medley of colorful vegetables, and a light creamy sauce all topped with a crispy whole wheat crust. This dish brings a rich yet balanced flavor that soothes with every bite.

NUTRITION

377kcal
Protein
44.5g
Fat
10.4g
Carbs
23.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Mixed Vegetables

1/4 cup Low-Fat Greek Yogurt

1/8 cup Whole Wheat Breadcrumbs

1/4 cup Chicken Broth

1 small Onion

2 cloves Garlic

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 3

    In a medium skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 5

    Stir in the mixed vegetables and cook for an additional 2 minutes until just tender.

  • 6

    Pour in the chicken broth and stir, letting it simmer for 2 minutes to meld flavors.

  • 7

    Remove the skillet from heat and gently fold in the low-fat Greek yogurt to create a creamy sauce.

  • 8

    Transfer the chicken and vegetable mixture into a small oven-safe baking dish.

  • 9

    Sprinkle the whole wheat breadcrumbs evenly over the top to form a crispy layer.

  • 10

    Bake in the preheated oven for 15-18 minutes until the topping is golden and the filling is bubbly.

  • 11

    Allow the pot pie to cool slightly before serving.