Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

A comforting yet light pot pie featuring tender chicken, colorful vegetables, and a creamy herb-infused sauce, all brought together in a savory pot pie that warms you from the inside out.

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NUTRITION

388kcal
Protein
41.1g
Fat
12.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1/2 cup Peas

1 stalk Celery

1/4 medium Onion

1/4 cup Light Cream

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

2 tbsp Whole Wheat Flour

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into small bite-size pieces and season with salt and pepper.

  • 3

    Sauté the chicken in the pan until lightly browned and nearly cooked through, then remove from the pan.

  • 4

    Add diced carrot, chopped celery, and quartered onion to the same pan. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 5

    Sprinkle in the whole wheat flour and stir well to coat the vegetables, letting it cook for about 1 minute to remove the raw flour taste.

  • 6

    Slowly pour in the chicken broth and light cream, stirring continuously to form a smooth, thick sauce.

  • 7

    Return the chicken to the pan along with the peas and fresh thyme. Simmer for an additional 3-5 minutes until the chicken is cooked through and the sauce has thickened.

  • 8

    Adjust seasoning with salt and pepper, then serve hot as a comforting meal.

Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

A comforting yet light pot pie featuring tender chicken, colorful vegetables, and a creamy herb-infused sauce, all brought together in a savory pot pie that warms you from the inside out.

NUTRITION

388kcal
Protein
41.1g
Fat
12.7g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1/2 cup Peas

1 stalk Celery

1/4 medium Onion

1/4 cup Light Cream

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

2 tbsp Whole Wheat Flour

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick pan over medium heat and add the olive oil.

  • 2

    Dice the chicken breast into small bite-size pieces and season with salt and pepper.

  • 3

    Sauté the chicken in the pan until lightly browned and nearly cooked through, then remove from the pan.

  • 4

    Add diced carrot, chopped celery, and quartered onion to the same pan. Sauté until the vegetables begin to soften, about 3-4 minutes.

  • 5

    Sprinkle in the whole wheat flour and stir well to coat the vegetables, letting it cook for about 1 minute to remove the raw flour taste.

  • 6

    Slowly pour in the chicken broth and light cream, stirring continuously to form a smooth, thick sauce.

  • 7

    Return the chicken to the pan along with the peas and fresh thyme. Simmer for an additional 3-5 minutes until the chicken is cooked through and the sauce has thickened.

  • 8

    Adjust seasoning with salt and pepper, then serve hot as a comforting meal.