Healthy Creamy Chicken Pot Pie

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

Healthy Creamy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Pot Pie

Enjoy a lighter twist on the classic chicken pot pie with tender chicken, colorful vegetables, and a creamy, tangy sauce made with nonfat Greek yogurt. This comforting dish is an ideal choice for a balanced meal, loaded with lean protein and vibrant veggies, perfect for breakfast, lunch, or dinner.

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NUTRITION

347kcal
Protein
38.4g
Fat
8.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/2 cup diced Carrot

1/2 cup chopped Celery

1/3 cup Peas

1/4 cup chopped Onion

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Heat olive oil in a skillet over medium heat and sauté the chopped onions until softened.

  • 2

    Add diced carrots and chopped celery to the skillet and cook for about 3-4 minutes until they begin to soften.

  • 3

    Sprinkle the whole wheat flour over the vegetables and stir well to combine, cooking for an additional minute to remove the raw flour taste.

  • 4

    Pour in the low-sodium chicken broth and bring to a boil, stirring constantly to avoid lumps.

  • 5

    Add the peas and diced, pre-cooked chicken breast to the skillet, reducing heat to a simmer and allowing the mixture to thicken slightly, about 3-4 minutes.

  • 6

    Remove the skillet from heat and gently stir in the nonfat Greek yogurt for a creamy texture. Season with salt and pepper to taste.

  • 7

    Transfer the mixture to a small baking dish if desired, and enjoy immediately or warm it further in the oven at 350°F for 5-7 minutes.

Healthy Creamy Chicken Pot Pie

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

Healthy Creamy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Pot Pie

Enjoy a lighter twist on the classic chicken pot pie with tender chicken, colorful vegetables, and a creamy, tangy sauce made with nonfat Greek yogurt. This comforting dish is an ideal choice for a balanced meal, loaded with lean protein and vibrant veggies, perfect for breakfast, lunch, or dinner.

NUTRITION

347kcal
Protein
38.4g
Fat
8.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/2 cup diced Carrot

1/2 cup chopped Celery

1/3 cup Peas

1/4 cup chopped Onion

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Heat olive oil in a skillet over medium heat and sauté the chopped onions until softened.

  • 2

    Add diced carrots and chopped celery to the skillet and cook for about 3-4 minutes until they begin to soften.

  • 3

    Sprinkle the whole wheat flour over the vegetables and stir well to combine, cooking for an additional minute to remove the raw flour taste.

  • 4

    Pour in the low-sodium chicken broth and bring to a boil, stirring constantly to avoid lumps.

  • 5

    Add the peas and diced, pre-cooked chicken breast to the skillet, reducing heat to a simmer and allowing the mixture to thicken slightly, about 3-4 minutes.

  • 6

    Remove the skillet from heat and gently stir in the nonfat Greek yogurt for a creamy texture. Season with salt and pepper to taste.

  • 7

    Transfer the mixture to a small baking dish if desired, and enjoy immediately or warm it further in the oven at 350°F for 5-7 minutes.