Creamy Chicken and Vegetable Pot Pie with a Golden Biscuit Topping

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

Creamy Chicken and Vegetable Pot Pie with a Golden Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with a Golden Biscuit Topping

Savor a comforting pot pie featuring tender chicken, vibrant vegetables, and a luscious creamy sauce beneath a golden whole wheat biscuit topping. The hearty flavors meld into a satisfying meal that's both nourishing and delightfully rustic.

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NUTRITION

452kcal
Protein
39.4g
Fat
11.8g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 cup Frozen Green Peas

1/2 cup Unsweetened Almond Milk

1/4 cup Light Half-and-Half

1 Whole Wheat Biscuit

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into small, bite-sized pieces. Season with a pinch of salt and pepper if desired.

  • 3

    Chop the carrot and celery into small cubes. In a skillet over medium heat, lightly sauté the chicken until it starts turning golden, about 4-5 minutes.

  • 4

    Add the diced carrots, celery, and frozen peas to the skillet and sauté for another 3-4 minutes until the vegetables begin to soften.

  • 5

    Pour in the unsweetened almond milk and light half-and-half, stirring to combine. Let the mixture simmer for 2-3 minutes until it slightly thickens into a creamy sauce.

  • 6

    Transfer the chicken and vegetable mixture into an oven-safe baking dish, spreading it out evenly.

  • 7

    Place the whole wheat biscuit on top of the creamy filling. If desired, you can gently press the biscuit into the filling for a better seal.

  • 8

    Bake in the preheated oven for 15-18 minutes until the biscuit is golden and the filling is bubbly.

  • 9

    Remove from the oven and allow to cool for a few minutes before serving.

Creamy Chicken and Vegetable Pot Pie with a Golden Biscuit Topping

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

Creamy Chicken and Vegetable Pot Pie with a Golden Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with a Golden Biscuit Topping

Savor a comforting pot pie featuring tender chicken, vibrant vegetables, and a luscious creamy sauce beneath a golden whole wheat biscuit topping. The hearty flavors meld into a satisfying meal that's both nourishing and delightfully rustic.

NUTRITION

452kcal
Protein
39.4g
Fat
11.8g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 cup Frozen Green Peas

1/2 cup Unsweetened Almond Milk

1/4 cup Light Half-and-Half

1 Whole Wheat Biscuit

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into small, bite-sized pieces. Season with a pinch of salt and pepper if desired.

  • 3

    Chop the carrot and celery into small cubes. In a skillet over medium heat, lightly sauté the chicken until it starts turning golden, about 4-5 minutes.

  • 4

    Add the diced carrots, celery, and frozen peas to the skillet and sauté for another 3-4 minutes until the vegetables begin to soften.

  • 5

    Pour in the unsweetened almond milk and light half-and-half, stirring to combine. Let the mixture simmer for 2-3 minutes until it slightly thickens into a creamy sauce.

  • 6

    Transfer the chicken and vegetable mixture into an oven-safe baking dish, spreading it out evenly.

  • 7

    Place the whole wheat biscuit on top of the creamy filling. If desired, you can gently press the biscuit into the filling for a better seal.

  • 8

    Bake in the preheated oven for 15-18 minutes until the biscuit is golden and the filling is bubbly.

  • 9

    Remove from the oven and allow to cool for a few minutes before serving.