Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

Enjoy a comforting, lighter twist on the classic pot pie, featuring tender chicken and a medley of colorful vegetables in a savory broth, topped with a flaky whole wheat crust. This dish delivers wholesome flavors with a balanced profile, perfect for a heartwarming meal that satisfies both taste and nutrition.

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NUTRITION

500kcal
Protein
49g
Fat
10.5g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup diced Carrots

0.5 cup Green Peas

0.5 cup chopped Green Beans

0.25 cup diced Onion

1 tsp Olive Oil

0.5 cup Low Sodium Chicken Broth

0.25 cup Low Fat Milk

0.25 cup Whole Wheat Flour

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-size pieces. Season lightly if desired with herbs and pepper.

  • 3

    In a large skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent.

  • 4

    Add the diced carrots, green peas, and chopped green beans to the skillet. Cook for 3-4 minutes until the vegetables start to soften.

  • 5

    Stir in the chicken pieces and cook until lightly browned, about 3-4 minutes.

  • 6

    Pour in the low sodium chicken broth and low fat milk, stirring to combine, then sprinkle in the whole wheat flour gradually to thicken the mixture. Stir continuously until a light, thick gravy forms.

  • 7

    Transfer the filling into an oven-safe dish. If you wish, you can form a simple biscuit-like dough by mixing any remaining dough with a little water and drop small dollops on top of the filling.

  • 8

    Bake in the preheated oven for about 15-20 minutes, or until the topping is lightly browned and the filling is bubbly.

  • 9

    Allow to cool slightly before serving.

Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

Enjoy a comforting, lighter twist on the classic pot pie, featuring tender chicken and a medley of colorful vegetables in a savory broth, topped with a flaky whole wheat crust. This dish delivers wholesome flavors with a balanced profile, perfect for a heartwarming meal that satisfies both taste and nutrition.

NUTRITION

500kcal
Protein
49g
Fat
10.5g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup diced Carrots

0.5 cup Green Peas

0.5 cup chopped Green Beans

0.25 cup diced Onion

1 tsp Olive Oil

0.5 cup Low Sodium Chicken Broth

0.25 cup Low Fat Milk

0.25 cup Whole Wheat Flour

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-size pieces. Season lightly if desired with herbs and pepper.

  • 3

    In a large skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent.

  • 4

    Add the diced carrots, green peas, and chopped green beans to the skillet. Cook for 3-4 minutes until the vegetables start to soften.

  • 5

    Stir in the chicken pieces and cook until lightly browned, about 3-4 minutes.

  • 6

    Pour in the low sodium chicken broth and low fat milk, stirring to combine, then sprinkle in the whole wheat flour gradually to thicken the mixture. Stir continuously until a light, thick gravy forms.

  • 7

    Transfer the filling into an oven-safe dish. If you wish, you can form a simple biscuit-like dough by mixing any remaining dough with a little water and drop small dollops on top of the filling.

  • 8

    Bake in the preheated oven for about 15-20 minutes, or until the topping is lightly browned and the filling is bubbly.

  • 9

    Allow to cool slightly before serving.