Creamy Chicken and Vegetable Pot Pie with Whole Wheat Biscuit 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 Whole Wheat Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Whole Wheat Biscuit Topping

Enjoy a comforting pot pie featuring tender chicken, a colorful medley of vegetables, and a creamy, tangy sauce crowned with a wholesome, homemade whole wheat biscuit topping. This dish marries savory flavors with a light, flaky crust, perfect for a balanced meal any time of day.

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NUTRITION

454kcal
Protein
40.4g
Fat
9.5g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 Whole Wheat Biscuit

1/2 medium Onion

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Thyme & Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until softened 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 3-4 minutes until they begin to soften.

  • 6

    Pour in the low-sodium chicken broth and add the nonfat Greek yogurt, stirring to combine into a smooth, creamy sauce.

  • 7

    Mix in the fresh thyme and parsley. Adjust seasoning with salt and pepper to taste.

  • 8

    Transfer the creamy chicken and vegetable mixture into a small baking dish.

  • 9

    Place the whole wheat biscuit on top of the filling. If desired, gently spread the edges to cover more of the mixture.

  • 10

    Bake in the preheated oven for about 15-20 minutes, until the biscuit topping is golden and the filling is bubbling.

  • 11

    Remove from the oven and let it cool slightly before serving.

Creamy Chicken and Vegetable Pot Pie with Whole Wheat Biscuit 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 Whole Wheat Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Whole Wheat Biscuit Topping

Enjoy a comforting pot pie featuring tender chicken, a colorful medley of vegetables, and a creamy, tangy sauce crowned with a wholesome, homemade whole wheat biscuit topping. This dish marries savory flavors with a light, flaky crust, perfect for a balanced meal any time of day.

NUTRITION

454kcal
Protein
40.4g
Fat
9.5g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 Whole Wheat Biscuit

1/2 medium Onion

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Thyme & Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until softened 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 3-4 minutes until they begin to soften.

  • 6

    Pour in the low-sodium chicken broth and add the nonfat Greek yogurt, stirring to combine into a smooth, creamy sauce.

  • 7

    Mix in the fresh thyme and parsley. Adjust seasoning with salt and pepper to taste.

  • 8

    Transfer the creamy chicken and vegetable mixture into a small baking dish.

  • 9

    Place the whole wheat biscuit on top of the filling. If desired, gently spread the edges to cover more of the mixture.

  • 10

    Bake in the preheated oven for about 15-20 minutes, until the biscuit topping is golden and the filling is bubbling.

  • 11

    Remove from the oven and let it cool slightly before serving.