Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

Enjoy a nourishing twist on the classic pot pie with tender chicken, a medley of fresh vegetables, and a light whole wheat biscuit topping. This dish offers heartwarming flavors with a satisfying balance of lean protein, vibrant veggies, and a comforting, flaky crust.

Try 3 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
33.2g
Fat
10.6g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 cup Frozen Green Peas

1/4 medium Onion

1/2 cup Low-Sodium Chicken Broth

1 mini Whole Wheat Biscuit

1 tsp Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot, celery, and onion into small, uniform pieces.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the chopped vegetables until they begin to soften, about 3-4 minutes.

  • 4

    Add diced chicken breast to the skillet and cook until lightly browned on all sides, about 5 minutes. Stir in the frozen peas.

  • 5

    Pour in the low-sodium chicken broth, stirring the mixture to combine well.

  • 6

    Transfer the chicken and vegetable filling into a small ovenproof dish.

  • 7

    Place the mini whole wheat biscuit on top of the filling as a crust.

  • 8

    Bake in the preheated oven for 12-15 minutes or until the biscuit is golden and the filling is bubbly.

  • 9

    Remove from the oven and let it cool for a couple of minutes before serving.

Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

Enjoy a nourishing twist on the classic pot pie with tender chicken, a medley of fresh vegetables, and a light whole wheat biscuit topping. This dish offers heartwarming flavors with a satisfying balance of lean protein, vibrant veggies, and a comforting, flaky crust.

NUTRITION

366kcal
Protein
33.2g
Fat
10.6g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/4 cup Frozen Green Peas

1/4 medium Onion

1/2 cup Low-Sodium Chicken Broth

1 mini Whole Wheat Biscuit

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot, celery, and onion into small, uniform pieces.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the chopped vegetables until they begin to soften, about 3-4 minutes.

  • 4

    Add diced chicken breast to the skillet and cook until lightly browned on all sides, about 5 minutes. Stir in the frozen peas.

  • 5

    Pour in the low-sodium chicken broth, stirring the mixture to combine well.

  • 6

    Transfer the chicken and vegetable filling into a small ovenproof dish.

  • 7

    Place the mini whole wheat biscuit on top of the filling as a crust.

  • 8

    Bake in the preheated oven for 12-15 minutes or until the biscuit is golden and the filling is bubbly.

  • 9

    Remove from the oven and let it cool for a couple of minutes before serving.