Hearty Chicken and Vegetable Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Pot Pie

Enjoy a comforting and wholesome pot pie packed with tender chicken, vibrant vegetables, and a light whole wheat biscuit topping. This reimagined classic brings warmth and homestyle goodness in every bite.

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NUTRITION

478kcal
Protein
45.6g
Fat
12.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Carrot

1/4 cup Green Peas

1/2 cup chopped Celery

1/4 cup chopped Onion

1/2 cup Low Sodium Chicken Broth

1/4 cup 2% Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 Whole Wheat Biscuit

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add chopped onions, carrots, celery, and peas. Sauté until the vegetables begin to soften, about 4-5 minutes.

  • 3

    Dice the chicken breast into small bite-sized pieces. Add the chicken to the skillet and cook until lightly browned on all sides.

  • 4

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring to coat evenly. Gradually stir in the low sodium chicken broth and 2% milk, allowing the mixture to thicken slightly, about 2-3 minutes.

  • 5

    Transfer the chicken and vegetable mixture to an oven-safe ramekin or small baking dish. Top with the whole wheat biscuit, gently pressing it into the filling.

  • 6

    Place the dish in the preheated oven and bake for 15-18 minutes, or until the biscuit topping is slightly golden and the filling is bubbling.

  • 7

    Remove from the oven and let it cool for a few minutes before serving.

Hearty Chicken and Vegetable Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Pot Pie

Enjoy a comforting and wholesome pot pie packed with tender chicken, vibrant vegetables, and a light whole wheat biscuit topping. This reimagined classic brings warmth and homestyle goodness in every bite.

NUTRITION

478kcal
Protein
45.6g
Fat
12.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup chopped Carrot

1/4 cup Green Peas

1/2 cup chopped Celery

1/4 cup chopped Onion

1/2 cup Low Sodium Chicken Broth

1/4 cup 2% Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 Whole Wheat Biscuit

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Heat the olive oil in a non-stick skillet over medium heat. Add chopped onions, carrots, celery, and peas. Sauté until the vegetables begin to soften, about 4-5 minutes.

  • 3

    Dice the chicken breast into small bite-sized pieces. Add the chicken to the skillet and cook until lightly browned on all sides.

  • 4

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring to coat evenly. Gradually stir in the low sodium chicken broth and 2% milk, allowing the mixture to thicken slightly, about 2-3 minutes.

  • 5

    Transfer the chicken and vegetable mixture to an oven-safe ramekin or small baking dish. Top with the whole wheat biscuit, gently pressing it into the filling.

  • 6

    Place the dish in the preheated oven and bake for 15-18 minutes, or until the biscuit topping is slightly golden and the filling is bubbling.

  • 7

    Remove from the oven and let it cool for a few minutes before serving.