YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Pot Pie
Enjoy a lighter twist on the classic comfort food with this Healthy Creamy Chicken Pot Pie. Tender chunks of chicken and a vibrant medley of vegetables are enveloped in a silky, low-fat creamy sauce, all topped with a smooth cauliflower mash. This dish strikes the perfect balance between satisfying flavor and balanced nutrition.
INGREDIENTS
5 oz Chicken Breast
1 cup Mixed Vegetables (Carrots, Peas, Celery)
1/2 cup Low-Fat Milk
1 tbsp Whole Wheat Flour
1/2 cup Low-Sodium Chicken Broth
1 tsp Olive Oil
1 cup Cauliflower
1 tsp Butter
Seasonings to taste
PREPARATION
Preheat a skillet over medium heat and add olive oil.
Season the chicken breast with salt, pepper, and thyme, then cook for about 5-6 minutes per side until golden and cooked through. Remove from the skillet and dice into bite-sized pieces.
In the same skillet, add the mixed vegetables and sauté for about 3-4 minutes until slightly tender.
Sprinkle the whole wheat flour over the vegetables and stir well to coat evenly.
Slowly pour in the low-fat milk and chicken broth, stirring constantly to avoid lumps. Allow the mixture to simmer until it slightly thickens, about 2-3 minutes.
Return the diced chicken to the skillet, mix thoroughly and let everything warm together for another 2 minutes. Adjust seasonings as needed.
Meanwhile, steam the cauliflower until soft. Mash the cauliflower with a teaspoon of butter, and season with a little salt and pepper to taste.
Plate the creamy chicken and vegetable mixture in a serving dish and top with a smooth layer of mashed cauliflower to mimic the traditional pot pie crust.
Serve immediately and enjoy your healthy twist on a classic comfort dish.