Lightened Up Creamy Chicken Pot Pie

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

Lightened Up Creamy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened Up Creamy Chicken Pot Pie

Enjoy a lighter twist on the classic comfort dish with tender chicken, crisp vegetables, and a delicate, flaky phyllo crust. This version balances a creamy, savory filling with a golden, crisp topping to deliver warmth and satisfaction in every bite.

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NUTRITION

435kcal
Protein
47g
Fat
8.5g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

0.33 cup Green Peas

0.25 medium Onion (quartered)

0.5 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

0.5 cup Chicken Broth

1 sheet Phyllo Dough

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet over medium heat, cook diced chicken breast until lightly browned and cooked through. Remove and set aside.

  • 3

    In the same skillet, sauté chopped onion, diced carrot, and sliced celery until soft, about 3-4 minutes.

  • 4

    Stir in the whole wheat flour and cook for another minute to form a roux.

  • 5

    Slowly whisk in the low-fat milk and chicken broth, stirring continuously until the sauce thickens.

  • 6

    Add back the cooked chicken, green peas, and season with salt and pepper to taste. Allow the mixture to simmer for 2-3 minutes.

  • 7

    Transfer the filling into a small baking dish and place the phyllo dough sheet on top, gently pressing the edges to seal the filling.

  • 8

    Bake in the preheated oven for 12-15 minutes until the phyllo is crisp and golden.

  • 9

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

Lightened Up Creamy Chicken Pot Pie

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

Lightened Up Creamy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened Up Creamy Chicken Pot Pie

Enjoy a lighter twist on the classic comfort dish with tender chicken, crisp vegetables, and a delicate, flaky phyllo crust. This version balances a creamy, savory filling with a golden, crisp topping to deliver warmth and satisfaction in every bite.

NUTRITION

435kcal
Protein
47g
Fat
8.5g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

0.33 cup Green Peas

0.25 medium Onion (quartered)

0.5 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

0.5 cup Chicken Broth

1 sheet Phyllo Dough

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet over medium heat, cook diced chicken breast until lightly browned and cooked through. Remove and set aside.

  • 3

    In the same skillet, sauté chopped onion, diced carrot, and sliced celery until soft, about 3-4 minutes.

  • 4

    Stir in the whole wheat flour and cook for another minute to form a roux.

  • 5

    Slowly whisk in the low-fat milk and chicken broth, stirring continuously until the sauce thickens.

  • 6

    Add back the cooked chicken, green peas, and season with salt and pepper to taste. Allow the mixture to simmer for 2-3 minutes.

  • 7

    Transfer the filling into a small baking dish and place the phyllo dough sheet on top, gently pressing the edges to seal the filling.

  • 8

    Bake in the preheated oven for 12-15 minutes until the phyllo is crisp and golden.

  • 9

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