Creamy Herb Chicken and Roasted Vegetable Pot Pie

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

Creamy Herb Chicken and Roasted Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Roasted Vegetable Pot Pie

Enjoy a lighter twist on a classic pot pie featuring tender herb-infused chicken, vibrant roasted vegetables, and a silky creamy sauce crowned with a delicate, crumbly topping. Every bite offers a harmonious blend of savory herbs and roasted flavors perfect for a comforting meal.

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NUTRITION

489kcal
Protein
44.6g
Fat
16.2g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1/8 cup Almond Flour

1/8 cup Whole Wheat Flour

1/4 medium Onion

1 Garlic clove

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and half of the mixed fresh herbs.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until they soften and become 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 2-3 minutes until just tender.

  • 6

    In a bowl, whisk together the low-fat milk and nonfat Greek yogurt to form a creamy sauce. Add the remaining herbs, and season with salt and pepper.

  • 7

    Combine the chicken, vegetables, and creamy sauce in an oven-safe dish.

  • 8

    In a separate small bowl, mix the almond flour and whole wheat flour to create a light topping. Sprinkle this evenly over the chicken mixture.

  • 9

    Bake in the preheated oven for 15-20 minutes or until the topping is lightly golden and the filling is bubbly.

  • 10

    Remove from the oven, let rest for a few minutes, and serve warm.

Creamy Herb Chicken and Roasted Vegetable Pot Pie

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

Creamy Herb Chicken and Roasted Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken and Roasted Vegetable Pot Pie

Enjoy a lighter twist on a classic pot pie featuring tender herb-infused chicken, vibrant roasted vegetables, and a silky creamy sauce crowned with a delicate, crumbly topping. Every bite offers a harmonious blend of savory herbs and roasted flavors perfect for a comforting meal.

NUTRITION

489kcal
Protein
44.6g
Fat
16.2g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1/8 cup Almond Flour

1/8 cup Whole Wheat Flour

1/4 medium Onion

1 Garlic clove

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and half of the mixed fresh herbs.

  • 3

    In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until they soften and become 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 2-3 minutes until just tender.

  • 6

    In a bowl, whisk together the low-fat milk and nonfat Greek yogurt to form a creamy sauce. Add the remaining herbs, and season with salt and pepper.

  • 7

    Combine the chicken, vegetables, and creamy sauce in an oven-safe dish.

  • 8

    In a separate small bowl, mix the almond flour and whole wheat flour to create a light topping. Sprinkle this evenly over the chicken mixture.

  • 9

    Bake in the preheated oven for 15-20 minutes or until the topping is lightly golden and the filling is bubbly.

  • 10

    Remove from the oven, let rest for a few minutes, and serve warm.