Wholesome Creamy Chicken and Vegetable Pot Pie

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

Wholesome Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Chicken and Vegetable Pot Pie

Enjoy a comforting pot pie that pairs tender chicken and a medley of fresh vegetables in a light, creamy sauce, all tucked under a delicate, whole wheat flour thickener. This dish offers a balanced blend of protein and veggies in each hearty serving.

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NUTRITION

411kcal
Protein
46.5g
Fat
10.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables (Carrots and Peas)

1/3 cup Low-Fat Milk

2 tablespoons Reduced-Fat Greek Yogurt

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1/2 medium Onion

1 clove Garlic

1/2 cup Low Sodium Chicken Broth

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PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion and minced garlic until the onion becomes translucent.

  • 3

    Add diced chicken breast pieces and cook until lightly browned on all sides.

  • 4

    Sprinkle the whole wheat flour over the chicken and onions, stirring to coat evenly.

  • 5

    Pour in the low sodium chicken broth and low-fat milk, stirring continuously as the mixture thickens.

  • 6

    Stir in the mixed vegetables and allow the filling to simmer for 5-7 minutes until the vegetables are tender.

  • 7

    Remove the skillet from heat and mix in the reduced-fat Greek yogurt to create a creamy texture.

  • 8

    Adjust seasoning as desired and serve warm, enjoying this wholesome pot pie for breakfast, lunch, or dinner.

Wholesome Creamy Chicken and Vegetable Pot Pie

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

Wholesome Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Chicken and Vegetable Pot Pie

Enjoy a comforting pot pie that pairs tender chicken and a medley of fresh vegetables in a light, creamy sauce, all tucked under a delicate, whole wheat flour thickener. This dish offers a balanced blend of protein and veggies in each hearty serving.

NUTRITION

411kcal
Protein
46.5g
Fat
10.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables (Carrots and Peas)

1/3 cup Low-Fat Milk

2 tablespoons Reduced-Fat Greek Yogurt

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1/2 medium Onion

1 clove Garlic

1/2 cup Low Sodium Chicken Broth

PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion and minced garlic until the onion becomes translucent.

  • 3

    Add diced chicken breast pieces and cook until lightly browned on all sides.

  • 4

    Sprinkle the whole wheat flour over the chicken and onions, stirring to coat evenly.

  • 5

    Pour in the low sodium chicken broth and low-fat milk, stirring continuously as the mixture thickens.

  • 6

    Stir in the mixed vegetables and allow the filling to simmer for 5-7 minutes until the vegetables are tender.

  • 7

    Remove the skillet from heat and mix in the reduced-fat Greek yogurt to create a creamy texture.

  • 8

    Adjust seasoning as desired and serve warm, enjoying this wholesome pot pie for breakfast, lunch, or dinner.