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 light yet satisfying take on a classic comfort dish. This healthy chicken and vegetable pot pie features tender pieces of chicken breast and a medley of colorful vegetables in a creamy sauce, all topped with a delicate, whole wheat crust layer. Each bite is a delightful balance of flavors and textures, perfect for a nutritious meal.

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NUTRITION

465kcal
Protein
45.9g
Fat
10.2g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 cup Peas

1 tsp Olive Oil

1/4 cup Whole Wheat Flour

1/4 cup Low-Fat Milk

1/2 cup Chicken Broth (Low Sodium)

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PREPARATION

  • 1

    Preheat a medium skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and sauté in the skillet until lightly browned.

  • 3

    Chop the carrot and celery into small pieces. Add them to the skillet with chicken and cook for an additional 3-4 minutes until they begin to soften.

  • 4

    Sprinkle in the whole wheat flour and stir well to coat the chicken and vegetables, cooking for about 1 minute to eliminate any raw flour taste.

  • 5

    Slowly pour in the chicken broth and low-fat milk, stirring continuously until the mixture thickens into a light creamy sauce.

  • 6

    Add in the peas and continue to cook for another 2 minutes. Season with salt and pepper as desired.

  • 7

    Spoon the mixture into an oven-safe dish and, if desired, top with a light layer of extra chopped vegetables or a simple whole wheat crust substitute. If topping with crust, bake in a preheated oven at 375°F for 10-12 minutes until the crust is set.

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 light yet satisfying take on a classic comfort dish. This healthy chicken and vegetable pot pie features tender pieces of chicken breast and a medley of colorful vegetables in a creamy sauce, all topped with a delicate, whole wheat crust layer. Each bite is a delightful balance of flavors and textures, perfect for a nutritious meal.

NUTRITION

465kcal
Protein
45.9g
Fat
10.2g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1/2 cup Peas

1 tsp Olive Oil

1/4 cup Whole Wheat Flour

1/4 cup Low-Fat Milk

1/2 cup Chicken Broth (Low Sodium)

PREPARATION

  • 1

    Preheat a medium skillet over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and sauté in the skillet until lightly browned.

  • 3

    Chop the carrot and celery into small pieces. Add them to the skillet with chicken and cook for an additional 3-4 minutes until they begin to soften.

  • 4

    Sprinkle in the whole wheat flour and stir well to coat the chicken and vegetables, cooking for about 1 minute to eliminate any raw flour taste.

  • 5

    Slowly pour in the chicken broth and low-fat milk, stirring continuously until the mixture thickens into a light creamy sauce.

  • 6

    Add in the peas and continue to cook for another 2 minutes. Season with salt and pepper as desired.

  • 7

    Spoon the mixture into an oven-safe dish and, if desired, top with a light layer of extra chopped vegetables or a simple whole wheat crust substitute. If topping with crust, bake in a preheated oven at 375°F for 10-12 minutes until the crust is set.