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 comforting pot pie featuring tender chicken and a medley of vibrant vegetables in a light, creamy sauce. This dish offers a balance of lean protein and fresh produce, perfect for a satisfying meal any time of day.

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NUTRITION

412kcal
Protein
49.6g
Fat
10.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables

½ cup 2% Low-Fat Milk

1 teaspoon Olive Oil

1 tablespoon Whole Wheat Flour

½ cup Low-Sodium Chicken Broth

¼ cup chopped Onion

1 clove Garlic

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add olive oil.

  • 2

    Sauté the chopped onion and minced garlic until soft and fragrant, about 2-3 minutes.

  • 3

    Stir in the whole wheat flour to form a light roux and cook for an additional minute.

  • 4

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

  • 5

    Add the diced chicken breast and bring the mixture to a gentle simmer. Cook for about 5 minutes until the chicken is partially cooked.

  • 6

    Mix in the chopped mixed vegetables and fresh thyme, then season with salt and pepper.

  • 7

    Allow the mixture to simmer for another 5-7 minutes until the chicken is fully cooked and vegetables are tender.

  • 8

    Optional: For a traditional pot pie feel, transfer the mixture to a baking dish, top with a layer of whole wheat biscuit dough, and bake at 375°F for 15-20 minutes until golden, or serve as a stew-like pot pie filling.

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 comforting pot pie featuring tender chicken and a medley of vibrant vegetables in a light, creamy sauce. This dish offers a balance of lean protein and fresh produce, perfect for a satisfying meal any time of day.

NUTRITION

412kcal
Protein
49.6g
Fat
10.6g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Mixed Vegetables

½ cup 2% Low-Fat Milk

1 teaspoon Olive Oil

1 tablespoon Whole Wheat Flour

½ cup Low-Sodium Chicken Broth

¼ cup chopped Onion

1 clove Garlic

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add olive oil.

  • 2

    Sauté the chopped onion and minced garlic until soft and fragrant, about 2-3 minutes.

  • 3

    Stir in the whole wheat flour to form a light roux and cook for an additional minute.

  • 4

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

  • 5

    Add the diced chicken breast and bring the mixture to a gentle simmer. Cook for about 5 minutes until the chicken is partially cooked.

  • 6

    Mix in the chopped mixed vegetables and fresh thyme, then season with salt and pepper.

  • 7

    Allow the mixture to simmer for another 5-7 minutes until the chicken is fully cooked and vegetables are tender.

  • 8

    Optional: For a traditional pot pie feel, transfer the mixture to a baking dish, top with a layer of whole wheat biscuit dough, and bake at 375°F for 15-20 minutes until golden, or serve as a stew-like pot pie filling.