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

A nourishing and satisfying pot pie packed with tender chicken, vibrant vegetables, and a light, creamy sauce enveloped in a whole wheat crust. This dish balances hearty protein with fresh garden flavors, making it perfect for a wholesome meal any time of day.

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NUTRITION

482kcal
Protein
46.3g
Fat
11.1g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Peas & Carrots)

1/4 cup Onion (chopped)

1/2 cup Low-Fat Milk

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent.

  • 3

    Stir in bite-sized pieces of chicken breast and cook until the exterior is lightly browned.

  • 4

    Add the mixed vegetables and cook for another 3-4 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir well to coat all ingredients. Gradually pour in the low-fat milk while stirring continuously to form a light, creamy sauce.

  • 6

    Allow the mixture to simmer for 5 minutes, letting the sauce thicken slightly. Season with salt, pepper, and your choice of herbs such as thyme.

  • 7

    Transfer the filling into an oven-safe dish. If desired, use extra dough or a rolled-out pastry for a crust topping, or simply serve as a hearty stew.

  • 8

    Bake in the preheated oven for 15-20 minutes if using a crust, or serve warm directly from the stovetop if preferred.

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

A nourishing and satisfying pot pie packed with tender chicken, vibrant vegetables, and a light, creamy sauce enveloped in a whole wheat crust. This dish balances hearty protein with fresh garden flavors, making it perfect for a wholesome meal any time of day.

NUTRITION

482kcal
Protein
46.3g
Fat
11.1g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables (Peas & Carrots)

1/4 cup Onion (chopped)

1/2 cup Low-Fat Milk

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent.

  • 3

    Stir in bite-sized pieces of chicken breast and cook until the exterior is lightly browned.

  • 4

    Add the mixed vegetables and cook for another 3-4 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir well to coat all ingredients. Gradually pour in the low-fat milk while stirring continuously to form a light, creamy sauce.

  • 6

    Allow the mixture to simmer for 5 minutes, letting the sauce thicken slightly. Season with salt, pepper, and your choice of herbs such as thyme.

  • 7

    Transfer the filling into an oven-safe dish. If desired, use extra dough or a rolled-out pastry for a crust topping, or simply serve as a hearty stew.

  • 8

    Bake in the preheated oven for 15-20 minutes if using a crust, or serve warm directly from the stovetop if preferred.