Healthy Creamy Chicken and Vegetable Pot Pie

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

Healthy Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Vegetable Pot Pie

Enjoy a nutritious twist on a comfort classic with tender chicken, a medley of crisp vegetables, and a creamy, light sauce, all topped with a savory mashed cauliflower crust. This dish is both wholesome and satisfying, perfect for a balanced meal any time of day.

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NUTRITION

316kcal
Protein
38g
Fat
8.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1 cup Mashed Cauliflower

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium heat and sear the chicken until it is lightly cooked on the outside. Remove the chicken from the skillet, let it cool slightly, then chop it into bite-sized pieces.

  • 3

    In the same skillet, sprinkle the whole wheat flour and stir to form a light roux with the remaining oil. Gradually whisk in the chicken broth, stirring continuously until the mixture slightly thickens.

  • 4

    Stir in the nonfat Greek yogurt and mixed vegetables into the skillet, allowing them to heat through. Once combined, fold in the chopped chicken pieces.

  • 5

    Transfer the mixture into a small oven-safe dish. Evenly spread the mashed cauliflower over the top to serve as a healthier crust alternative.

  • 6

    Place the dish in the preheated oven and bake for 18-20 minutes, or until the filling is bubbly and the cauliflower crust is slightly golden.

  • 7

    Remove from the oven and let it cool for a few minutes before serving. Enjoy your healthy, creamy chicken and vegetable pot pie!

Healthy Creamy Chicken and Vegetable Pot Pie

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

Healthy Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Vegetable Pot Pie

Enjoy a nutritious twist on a comfort classic with tender chicken, a medley of crisp vegetables, and a creamy, light sauce, all topped with a savory mashed cauliflower crust. This dish is both wholesome and satisfying, perfect for a balanced meal any time of day.

NUTRITION

316kcal
Protein
38g
Fat
8.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1 cup Mashed Cauliflower

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt and pepper. In a skillet, heat the olive oil over medium heat and sear the chicken until it is lightly cooked on the outside. Remove the chicken from the skillet, let it cool slightly, then chop it into bite-sized pieces.

  • 3

    In the same skillet, sprinkle the whole wheat flour and stir to form a light roux with the remaining oil. Gradually whisk in the chicken broth, stirring continuously until the mixture slightly thickens.

  • 4

    Stir in the nonfat Greek yogurt and mixed vegetables into the skillet, allowing them to heat through. Once combined, fold in the chopped chicken pieces.

  • 5

    Transfer the mixture into a small oven-safe dish. Evenly spread the mashed cauliflower over the top to serve as a healthier crust alternative.

  • 6

    Place the dish in the preheated oven and bake for 18-20 minutes, or until the filling is bubbly and the cauliflower crust is slightly golden.

  • 7

    Remove from the oven and let it cool for a few minutes before serving. Enjoy your healthy, creamy chicken and vegetable pot pie!