Lightened-Up Creamy Chicken Pot Pie with Tender Vegetables

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

Lightened-Up Creamy Chicken Pot Pie with Tender Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Tender Vegetables

Enjoy a comforting yet light pot pie featuring succulent, lean chicken breast and a medley of tender vegetables in a creamy, savory sauce. This dish is perfect for breakfast, lunch, or dinner when you're craving warmth and flavor without the heaviness.

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NUTRITION

413kcal
Protein
46.1g
Fat
10.6g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 cup Green Peas

1/2 cup Low Sodium Chicken Broth

1/2 cup Low-Fat Milk

1 Tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

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

  • 3

    Sauté the chicken until lightly browned, then remove it to set aside.

  • 4

    Chop the carrot and celery into small cubes; add them to the skillet and sauté until they start to soften, about 3-4 minutes.

  • 5

    Sprinkle in the whole wheat flour over the vegetables and stir well to coat. This will help thicken the sauce.

  • 6

    Slowly pour in the chicken broth and low-fat milk while stirring continuously to avoid lumps, allowing the mixture to thicken for 2 minutes.

  • 7

    Return the chicken to the skillet, add the green peas and Dijon mustard, stirring to combine.

  • 8

    Simmer the mixture on low heat for another 4-5 minutes, allowing the flavors to meld and the sauce to become creamy.

  • 9

    Adjust seasoning with additional salt and pepper if needed, then serve hot as a comforting, light pot pie filling.

Lightened-Up Creamy Chicken Pot Pie with Tender Vegetables

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

Lightened-Up Creamy Chicken Pot Pie with Tender Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Tender Vegetables

Enjoy a comforting yet light pot pie featuring succulent, lean chicken breast and a medley of tender vegetables in a creamy, savory sauce. This dish is perfect for breakfast, lunch, or dinner when you're craving warmth and flavor without the heaviness.

NUTRITION

413kcal
Protein
46.1g
Fat
10.6g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 cup Green Peas

1/2 cup Low Sodium Chicken Broth

1/2 cup Low-Fat Milk

1 Tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

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

  • 3

    Sauté the chicken until lightly browned, then remove it to set aside.

  • 4

    Chop the carrot and celery into small cubes; add them to the skillet and sauté until they start to soften, about 3-4 minutes.

  • 5

    Sprinkle in the whole wheat flour over the vegetables and stir well to coat. This will help thicken the sauce.

  • 6

    Slowly pour in the chicken broth and low-fat milk while stirring continuously to avoid lumps, allowing the mixture to thicken for 2 minutes.

  • 7

    Return the chicken to the skillet, add the green peas and Dijon mustard, stirring to combine.

  • 8

    Simmer the mixture on low heat for another 4-5 minutes, allowing the flavors to meld and the sauce to become creamy.

  • 9

    Adjust seasoning with additional salt and pepper if needed, then serve hot as a comforting, light pot pie filling.