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

A comforting yet light twist on a classic pot pie, featuring tender chicken and a vibrant medley of fresh vegetables nestled in a savory broth, all topped with a delicate whole wheat crust. This dish brings warmth and heartiness with balanced flavors and a satisfying texture perfect for any meal.

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NUTRITION

448kcal
Protein
43g
Fat
9.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

½ cup Low-Sodium Chicken Broth

¼ cup Whole Wheat Flour

1 tsp Olive Oil

Seasonings (Salt, Black Pepper, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a pan over medium heat, warm the olive oil and sauté the mixed vegetables for about 3-4 minutes until slightly tender.

  • 3

    Cube the chicken breast into bite-sized pieces and add them to the pan. Sauté until the chicken is lightly browned, about 5-6 minutes.

  • 4

    Pour in the low-sodium chicken broth and sprinkle in the whole wheat flour gradually, stirring constantly to combine and thicken the mixture. Season with salt, pepper, and thyme.

  • 5

    Allow the filling to simmer for another 3 minutes until the sauce has thickened.

  • 6

    Transfer the filling into an ovenproof dish. Using the remaining dough made from the whole wheat flour (if desired, form a thin top crust using extra water and a pinch more flour) or simply sprinkle a light dusting of flour on top, create your pot pie topping.

  • 7

    Place the dish in the preheated oven and bake for 15-18 minutes until the top is lightly golden.

  • 8

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

A comforting yet light twist on a classic pot pie, featuring tender chicken and a vibrant medley of fresh vegetables nestled in a savory broth, all topped with a delicate whole wheat crust. This dish brings warmth and heartiness with balanced flavors and a satisfying texture perfect for any meal.

NUTRITION

448kcal
Protein
43g
Fat
9.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

½ cup Low-Sodium Chicken Broth

¼ cup Whole Wheat Flour

1 tsp Olive Oil

Seasonings (Salt, Black Pepper, Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a pan over medium heat, warm the olive oil and sauté the mixed vegetables for about 3-4 minutes until slightly tender.

  • 3

    Cube the chicken breast into bite-sized pieces and add them to the pan. Sauté until the chicken is lightly browned, about 5-6 minutes.

  • 4

    Pour in the low-sodium chicken broth and sprinkle in the whole wheat flour gradually, stirring constantly to combine and thicken the mixture. Season with salt, pepper, and thyme.

  • 5

    Allow the filling to simmer for another 3 minutes until the sauce has thickened.

  • 6

    Transfer the filling into an ovenproof dish. Using the remaining dough made from the whole wheat flour (if desired, form a thin top crust using extra water and a pinch more flour) or simply sprinkle a light dusting of flour on top, create your pot pie topping.

  • 7

    Place the dish in the preheated oven and bake for 15-18 minutes until the top is lightly golden.

  • 8

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