Healthy Chicken Pot Pie with Vegetables

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

Healthy Chicken Pot Pie with Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Chicken Pot Pie with Vegetables

Enjoy a comforting yet nutritious twist on a classic pot pie. Tender chicken and a medley of fresh vegetables are simmered in a light, savory broth and finished with a creamy hint of low-fat milk and a touch of whole wheat flour for perfect thickening. Every bite delivers warmth, heartiness, and balanced flavor ideal for a healthy lunch or dinner.

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NUTRITION

462kcal
Protein
39.5g
Fat
10.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Green Beans)

0.5 medium Onion

1 stalk Celery

1 cup Low-Sodium Chicken Broth

0.25 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a large skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into bite-size pieces and season lightly with salt and pepper.

  • 3

    Add chicken to the skillet and sauté until lightly browned, about 3-4 minutes.

  • 4

    Stir in minced garlic, diced onion, and chopped celery; cook until the onion turns translucent.

  • 5

    Sprinkle whole wheat flour over the mixture and stir well to evenly coat the ingredients.

  • 6

    Pour in the chicken broth and low-fat milk, stirring continuously to avoid lumps.

  • 7

    Add the mixed vegetables and bring the stew to a gentle simmer. Allow to cook for 8-10 minutes until the chicken is fully cooked and the sauce thickens.

  • 8

    Adjust seasonings with salt and pepper as needed before serving.

Healthy Chicken Pot Pie with Vegetables

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

Healthy Chicken Pot Pie with Vegetables

YOUR SOLIN GENERATED RECIPE

Healthy Chicken Pot Pie with Vegetables

Enjoy a comforting yet nutritious twist on a classic pot pie. Tender chicken and a medley of fresh vegetables are simmered in a light, savory broth and finished with a creamy hint of low-fat milk and a touch of whole wheat flour for perfect thickening. Every bite delivers warmth, heartiness, and balanced flavor ideal for a healthy lunch or dinner.

NUTRITION

462kcal
Protein
39.5g
Fat
10.8g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Green Beans)

0.5 medium Onion

1 stalk Celery

1 cup Low-Sodium Chicken Broth

0.25 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a large skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into bite-size pieces and season lightly with salt and pepper.

  • 3

    Add chicken to the skillet and sauté until lightly browned, about 3-4 minutes.

  • 4

    Stir in minced garlic, diced onion, and chopped celery; cook until the onion turns translucent.

  • 5

    Sprinkle whole wheat flour over the mixture and stir well to evenly coat the ingredients.

  • 6

    Pour in the chicken broth and low-fat milk, stirring continuously to avoid lumps.

  • 7

    Add the mixed vegetables and bring the stew to a gentle simmer. Allow to cook for 8-10 minutes until the chicken is fully cooked and the sauce thickens.

  • 8

    Adjust seasonings with salt and pepper as needed before serving.