YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken and Vegetable Pot Pie
Enjoy a comforting bowl of creamy chicken and vegetable pot pie that combines tender chicken breast with a medley of fresh carrots, peas, and celery in a light, tangy, Greek yogurt-based sauce. Finished with a hint of whole wheat flour for a satisfying thickness and a drizzle of olive oil, this dish is both wholesome and delicious.
INGREDIENTS
5 oz Chicken Breast (142g)
1/4 cup Nonfat Greek Yogurt (60g)
1/4 cup diced Carrot (40g)
1/4 cup Green Peas (35g)
1/4 cup diced Celery (40g)
1/2 cup Low-Sodium Chicken Broth (120g)
1 tbsp Whole Wheat Flour (9g)
1 tsp Olive Oil (5g)
Herbs & Spices to taste
PREPARATION
Heat olive oil in a medium saucepan over medium heat.
Add the diced chicken breast and sauté until lightly browned and cooked through.
Stir in diced carrot, peas, and celery, cooking for about 3-4 minutes until slightly tender.
Sprinkle whole wheat flour over the mixture and stir to combine, cooking for 1 minute to remove any raw flour taste.
Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer, allowing it to thicken slightly.
Reduce heat and stir in the nonfat Greek yogurt until the sauce becomes creamy. Do not allow it to boil once the yogurt is added.
Season with salt, pepper, and thyme to taste.
Simmer for an additional 2 minutes until all ingredients are well combined.
Serve hot and enjoy your Healthy Creamy Chicken and Vegetable Pot Pie.