Healthy Chicken Pot Pie

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

Healthy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken Pot Pie

Enjoy a comforting yet light twist on a classic with this Healthy Chicken Pot Pie. Tender chicken breast mingles with a medley of carrots, celery, peas, and onions in a delicate, savory broth thickened with a touch of whole wheat flour and crowned with a cauliflower crust topping for extra nutrition and flavor.

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NUTRITION

302kcal
Protein
37.7g
Fat
4.3g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

50g Carrot

50g Celery

30g Onion

40g Peas

0.5 cup Low Sodium Chicken Broth

1 tbsp Whole Wheat Flour

50g Cauliflower

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the chicken breast into bite-sized pieces. Dice the carrot, celery, and onion.

  • 3

    In a non-stick skillet over medium heat, lightly sauté the chicken until just browned. Remove and set aside.

  • 4

    In the same pan, add the diced vegetables and sauté until softened, about 3-4 minutes.

  • 5

    Sprinkle in the whole wheat flour and stir to coat the vegetables. Gradually pour in the low sodium chicken broth, stirring constantly to prevent lumps.

  • 6

    Add the peas and return the chicken to the pan. Let the mixture simmer for 3-5 minutes until a light, thickened sauce forms.

  • 7

    Meanwhile, pulse the cauliflower in a food processor until it reaches a rice-like texture. If desired, press it into a thin layer to create a light crust.

  • 8

    Transfer the chicken and vegetable mixture into an oven-safe dish. Evenly top with the cauliflower layer.

  • 9

    Bake in the preheated oven for about 12-15 minutes until the cauliflower topping is slightly golden and the filling is bubbling.

  • 10

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

Healthy Chicken Pot Pie

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

Healthy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken Pot Pie

Enjoy a comforting yet light twist on a classic with this Healthy Chicken Pot Pie. Tender chicken breast mingles with a medley of carrots, celery, peas, and onions in a delicate, savory broth thickened with a touch of whole wheat flour and crowned with a cauliflower crust topping for extra nutrition and flavor.

NUTRITION

302kcal
Protein
37.7g
Fat
4.3g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

50g Carrot

50g Celery

30g Onion

40g Peas

0.5 cup Low Sodium Chicken Broth

1 tbsp Whole Wheat Flour

50g Cauliflower

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cube the chicken breast into bite-sized pieces. Dice the carrot, celery, and onion.

  • 3

    In a non-stick skillet over medium heat, lightly sauté the chicken until just browned. Remove and set aside.

  • 4

    In the same pan, add the diced vegetables and sauté until softened, about 3-4 minutes.

  • 5

    Sprinkle in the whole wheat flour and stir to coat the vegetables. Gradually pour in the low sodium chicken broth, stirring constantly to prevent lumps.

  • 6

    Add the peas and return the chicken to the pan. Let the mixture simmer for 3-5 minutes until a light, thickened sauce forms.

  • 7

    Meanwhile, pulse the cauliflower in a food processor until it reaches a rice-like texture. If desired, press it into a thin layer to create a light crust.

  • 8

    Transfer the chicken and vegetable mixture into an oven-safe dish. Evenly top with the cauliflower layer.

  • 9

    Bake in the preheated oven for about 12-15 minutes until the cauliflower topping is slightly golden and the filling is bubbling.

  • 10

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