Healthy Creamy Chicken Pot Pie with Vegetables

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

Healthy Creamy Chicken Pot Pie with Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Pot Pie with Vegetables

Enjoy a comforting twist on the classic pot pie with tender chicken, a medley of vibrant vegetables, and a light, creamy sauce. This dish offers a well-balanced blend of savory flavors and textures, making it a satisfying meal for lunch or dinner without overloading on calories.

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NUTRITION

350kcal
Protein
37g
Fat
8.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Mixed Vegetables (160g)

1/2 cup Low-Fat Milk (122g)

1 tbsp Whole Wheat Flour (8g)

1 tsp Olive Oil (5g)

1/4 cup Chicken Broth (60g)

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PREPARATION

  • 1

    Preheat your oven to 400°F if finishing the pot pie with a light browning on top, or prepare an oven-safe skillet for stovetop serving.

  • 2

    Dice the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the chicken pieces and lightly sauté until just browned.

  • 4

    Add the mixed vegetables to the pan and cook for about 3-4 minutes until they start to soften.

  • 5

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring well to coat evenly and form a light roux.

  • 6

    Slowly pour in the low-fat milk and chicken broth, stirring continuously to combine and prevent lumps. Allow the mixture to simmer until it thickens, about 3-5 minutes.

  • 7

    Taste and adjust seasonings as needed. If you prefer a baked finish, transfer the mixture to a small baking dish, top with a light sprinkle of extra herbs, and bake for an additional 10 minutes until the top is slightly golden.

  • 8

    Serve warm and enjoy your satisfying, healthy, and creamy chicken pot pie.

Healthy Creamy Chicken Pot Pie with Vegetables

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

Healthy Creamy Chicken Pot Pie with Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Pot Pie with Vegetables

Enjoy a comforting twist on the classic pot pie with tender chicken, a medley of vibrant vegetables, and a light, creamy sauce. This dish offers a well-balanced blend of savory flavors and textures, making it a satisfying meal for lunch or dinner without overloading on calories.

NUTRITION

350kcal
Protein
37g
Fat
8.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Mixed Vegetables (160g)

1/2 cup Low-Fat Milk (122g)

1 tbsp Whole Wheat Flour (8g)

1 tsp Olive Oil (5g)

1/4 cup Chicken Broth (60g)

PREPARATION

  • 1

    Preheat your oven to 400°F if finishing the pot pie with a light browning on top, or prepare an oven-safe skillet for stovetop serving.

  • 2

    Dice the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Add the chicken pieces and lightly sauté until just browned.

  • 4

    Add the mixed vegetables to the pan and cook for about 3-4 minutes until they start to soften.

  • 5

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring well to coat evenly and form a light roux.

  • 6

    Slowly pour in the low-fat milk and chicken broth, stirring continuously to combine and prevent lumps. Allow the mixture to simmer until it thickens, about 3-5 minutes.

  • 7

    Taste and adjust seasonings as needed. If you prefer a baked finish, transfer the mixture to a small baking dish, top with a light sprinkle of extra herbs, and bake for an additional 10 minutes until the top is slightly golden.

  • 8

    Serve warm and enjoy your satisfying, healthy, and creamy chicken pot pie.