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 comforting and nutritious pot pie featuring tender chicken breast, a medley of fresh vegetables simmered in a light, creamy sauce, all perfected with a hint of whole wheat flour for body and a touch of olive oil and butter for richness. This dish achieves a delicate balance of flavors and textures, making it a wholesome meal choice for any time of day.

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NUTRITION

321kcal
Protein
33.5g
Fat
13.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1/2 cup Unsweetened Almond Milk

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/8 cup Low-Fat Greek Yogurt

1 teaspoon Butter

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PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into bite-sized pieces and sauté in the oil until lightly browned.

  • 3

    Add the mixed vegetables to the skillet and cook for about 3-4 minutes until slightly tender.

  • 4

    Sprinkle in the whole wheat flour, stirring to coat the chicken and vegetables evenly.

  • 5

    Slowly pour in the low-sodium chicken broth and unsweetened almond milk while stirring continuously to avoid lumps.

  • 6

    Allow the sauce to simmer for 5 minutes until it begins to thicken.

  • 7

    Stir in the low-fat Greek yogurt for creaminess, then add the teaspoon of butter for extra richness.

  • 8

    Season with salt and pepper to taste, and let simmer for an additional 2 minutes.

  • 9

    Serve hot for a comforting and 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

A comforting and nutritious pot pie featuring tender chicken breast, a medley of fresh vegetables simmered in a light, creamy sauce, all perfected with a hint of whole wheat flour for body and a touch of olive oil and butter for richness. This dish achieves a delicate balance of flavors and textures, making it a wholesome meal choice for any time of day.

NUTRITION

321kcal
Protein
33.5g
Fat
13.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

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

1/2 cup Unsweetened Almond Milk

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/8 cup Low-Fat Greek Yogurt

1 teaspoon Butter

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into bite-sized pieces and sauté in the oil until lightly browned.

  • 3

    Add the mixed vegetables to the skillet and cook for about 3-4 minutes until slightly tender.

  • 4

    Sprinkle in the whole wheat flour, stirring to coat the chicken and vegetables evenly.

  • 5

    Slowly pour in the low-sodium chicken broth and unsweetened almond milk while stirring continuously to avoid lumps.

  • 6

    Allow the sauce to simmer for 5 minutes until it begins to thicken.

  • 7

    Stir in the low-fat Greek yogurt for creaminess, then add the teaspoon of butter for extra richness.

  • 8

    Season with salt and pepper to taste, and let simmer for an additional 2 minutes.

  • 9

    Serve hot for a comforting and balanced meal.