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 warm, comforting twist on the classic pot pie that balances tender chicken, a medley of colorful vegetables, and a light creamy sauce. This dish provides a satisfying depth of flavor while staying within your targeted protein and calorie range.

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NUTRITION

320kcal
Protein
34.3g
Fat
7.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (carrots, peas, celery)

1/4 cup chopped Onion

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion until softened, about 2 minutes.

  • 3

    Add diced chicken breast to the skillet and cook until browned on all sides and nearly cooked through.

  • 4

    Sprinkle in the whole wheat flour and stir to coat the chicken and onions, cooking for 1 minute to remove the raw flour taste.

  • 5

    Pour in the chicken broth and stir until the mixture begins to thicken.

  • 6

    Mix in the low-fat milk and add the mixed vegetables. Let the mixture simmer for another 3-4 minutes until the vegetables are tender and the sauce is creamy.

  • 7

    Taste and adjust seasoning as needed. Serve warm for a hearty, balanced meal.

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 warm, comforting twist on the classic pot pie that balances tender chicken, a medley of colorful vegetables, and a light creamy sauce. This dish provides a satisfying depth of flavor while staying within your targeted protein and calorie range.

NUTRITION

320kcal
Protein
34.3g
Fat
7.8g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (carrots, peas, celery)

1/4 cup chopped Onion

1/2 cup Low-Fat Milk

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion until softened, about 2 minutes.

  • 3

    Add diced chicken breast to the skillet and cook until browned on all sides and nearly cooked through.

  • 4

    Sprinkle in the whole wheat flour and stir to coat the chicken and onions, cooking for 1 minute to remove the raw flour taste.

  • 5

    Pour in the chicken broth and stir until the mixture begins to thicken.

  • 6

    Mix in the low-fat milk and add the mixed vegetables. Let the mixture simmer for another 3-4 minutes until the vegetables are tender and the sauce is creamy.

  • 7

    Taste and adjust seasoning as needed. Serve warm for a hearty, balanced meal.