Crustless Creamy Chicken and Vegetable Pot Pie

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

Crustless Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Crustless Creamy Chicken and Vegetable Pot Pie

Enjoy a comforting bowl of creamy chicken and veggie pot pie without the crust. This dish combines tender chicken breast with a medley of colorful vegetables in a light, velvety sauce, seasoned with aromatic herbs for a warming and satisfying meal.

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NUTRITION

409kcal
Protein
47g
Fat
9.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot, diced

1/2 cup Frozen Peas

1/2 cup Green Beans, chopped

1/4 cup Onion, diced

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

Salt, Pepper, and Herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat a skillet over medium heat and add olive oil. Once heated, sauté the diced onion until translucent.

  • 3

    Add the diced carrot and chopped green beans, cooking for about 3-4 minutes until they begin to soften.

  • 4

    Stir in diced chicken breast and cook until lightly browned on all sides.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients. This will help thicken the sauce.

  • 6

    Pour in the low-sodium chicken broth and bring to a simmer for 2 minutes, allowing the mixture to slightly thicken.

  • 7

    Fold in the frozen peas and nonfat Greek yogurt, stirring until the sauce is creamy and the vegetables are evenly distributed. Season with salt, pepper, and your choice of herbs.

  • 8

    Transfer the mixture to an oven-safe dish and bake for 15-20 minutes to meld the flavors and ensure the chicken is fully cooked.

  • 9

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

Crustless Creamy Chicken and Vegetable Pot Pie

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

Crustless Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Crustless Creamy Chicken and Vegetable Pot Pie

Enjoy a comforting bowl of creamy chicken and veggie pot pie without the crust. This dish combines tender chicken breast with a medley of colorful vegetables in a light, velvety sauce, seasoned with aromatic herbs for a warming and satisfying meal.

NUTRITION

409kcal
Protein
47g
Fat
9.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot, diced

1/2 cup Frozen Peas

1/2 cup Green Beans, chopped

1/4 cup Onion, diced

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

Salt, Pepper, and Herbs to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat a skillet over medium heat and add olive oil. Once heated, sauté the diced onion until translucent.

  • 3

    Add the diced carrot and chopped green beans, cooking for about 3-4 minutes until they begin to soften.

  • 4

    Stir in diced chicken breast and cook until lightly browned on all sides.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients. This will help thicken the sauce.

  • 6

    Pour in the low-sodium chicken broth and bring to a simmer for 2 minutes, allowing the mixture to slightly thicken.

  • 7

    Fold in the frozen peas and nonfat Greek yogurt, stirring until the sauce is creamy and the vegetables are evenly distributed. Season with salt, pepper, and your choice of herbs.

  • 8

    Transfer the mixture to an oven-safe dish and bake for 15-20 minutes to meld the flavors and ensure the chicken is fully cooked.

  • 9

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