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 twist on the classic pot pie with lean chicken breast, an array of colorful vegetables, and a light, creamy sauce encased in a wholesome whole wheat crust. This dish is both nutritious and satisfying, perfect for a balanced lunch or dinner.

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NUTRITION

472kcal
Protein
45.2g
Fat
10.7g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

2 stalks Celery

0.5 cup Peas

1 small Onion

1 tbsp Whole Wheat Flour

0.25 cup Low-Fat Milk

0.5 cup Chicken Broth

1 serving Whole Wheat Crust

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Heat olive oil in a large non-stick skillet over medium heat. Add diced onion, chopped carrot, and celery. Sauté until vegetables begin to soften, about 4-5 minutes.

  • 3

    Add diced chicken breast and cook until lightly browned on the outside. Stir in the peas and cook for an additional 2 minutes.

  • 4

    Sprinkle in the whole wheat flour and stir well to coat the chicken and vegetables. Gradually add the chicken broth and low-fat milk, stirring continuously to avoid lumps. Allow the mixture to simmer and thicken, about 3-4 minutes. Season with salt and pepper.

  • 5

    Transfer the chicken and vegetable filling into a small baking dish. Top evenly with the whole wheat crust, pressing it lightly to adhere. If desired, make a few small slits on the crust to allow steam to escape.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the crust turns golden brown and the filling is bubbling gently.

  • 7

    Remove from the oven and let cool slightly before serving.

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 twist on the classic pot pie with lean chicken breast, an array of colorful vegetables, and a light, creamy sauce encased in a wholesome whole wheat crust. This dish is both nutritious and satisfying, perfect for a balanced lunch or dinner.

NUTRITION

472kcal
Protein
45.2g
Fat
10.7g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

2 stalks Celery

0.5 cup Peas

1 small Onion

1 tbsp Whole Wheat Flour

0.25 cup Low-Fat Milk

0.5 cup Chicken Broth

1 serving Whole Wheat Crust

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Heat olive oil in a large non-stick skillet over medium heat. Add diced onion, chopped carrot, and celery. Sauté until vegetables begin to soften, about 4-5 minutes.

  • 3

    Add diced chicken breast and cook until lightly browned on the outside. Stir in the peas and cook for an additional 2 minutes.

  • 4

    Sprinkle in the whole wheat flour and stir well to coat the chicken and vegetables. Gradually add the chicken broth and low-fat milk, stirring continuously to avoid lumps. Allow the mixture to simmer and thicken, about 3-4 minutes. Season with salt and pepper.

  • 5

    Transfer the chicken and vegetable filling into a small baking dish. Top evenly with the whole wheat crust, pressing it lightly to adhere. If desired, make a few small slits on the crust to allow steam to escape.

  • 6

    Bake in the preheated oven for 15-20 minutes, or until the crust turns golden brown and the filling is bubbling gently.

  • 7

    Remove from the oven and let cool slightly before serving.