Hearty Creamy Chicken Pot Pie

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

Hearty Creamy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Chicken Pot Pie

Enjoy a comforting twist on a classic with tender chicken, a blend of hearty vegetables, and a velvety light cream sauce all topped with a delicate cauliflower crust. This dish provides a warm, satisfying meal that’s balanced in protein and flavor without compromising on comfort.

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NUTRITION

391kcal
Protein
44g
Fat
9.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/4 cup Unsweetened Low-Fat Milk

1 tbsp All-Purpose Flour

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 cup Cauliflower Rice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Season with salt and pepper if desired.

  • 3

    In a sauté pan, heat the olive oil over medium heat. Add the diced chicken and cook until lightly browned, about 4-5 minutes.

  • 4

    Add the mixed vegetables to the pan and cook for an additional 3-4 minutes until they begin to soften.

  • 5

    Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Allow the flour to toast for about 1 minute.

  • 6

    Slowly stir in the low-sodium chicken broth and low-fat milk, combining well to avoid lumps. Bring the mixture to a simmer; it should thicken into a light creamy sauce.

  • 7

    Mix in the cauliflower rice to incorporate a healthy, low-calorie topping base.

  • 8

    Transfer the mixture to a small baking dish and bake in the preheated oven for 15-20 minutes until the top is slightly golden and the flavors meld together.

  • 9

    Remove from the oven and let it cool for a few minutes before serving.

Hearty Creamy Chicken Pot Pie

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

Hearty Creamy Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Hearty Creamy Chicken Pot Pie

Enjoy a comforting twist on a classic with tender chicken, a blend of hearty vegetables, and a velvety light cream sauce all topped with a delicate cauliflower crust. This dish provides a warm, satisfying meal that’s balanced in protein and flavor without compromising on comfort.

NUTRITION

391kcal
Protein
44g
Fat
9.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Boneless Skinless Chicken Breast

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/4 cup Unsweetened Low-Fat Milk

1 tbsp All-Purpose Flour

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 cup Cauliflower Rice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Season with salt and pepper if desired.

  • 3

    In a sauté pan, heat the olive oil over medium heat. Add the diced chicken and cook until lightly browned, about 4-5 minutes.

  • 4

    Add the mixed vegetables to the pan and cook for an additional 3-4 minutes until they begin to soften.

  • 5

    Sprinkle the flour over the chicken and vegetables, stirring to coat evenly. Allow the flour to toast for about 1 minute.

  • 6

    Slowly stir in the low-sodium chicken broth and low-fat milk, combining well to avoid lumps. Bring the mixture to a simmer; it should thicken into a light creamy sauce.

  • 7

    Mix in the cauliflower rice to incorporate a healthy, low-calorie topping base.

  • 8

    Transfer the mixture to a small baking dish and bake in the preheated oven for 15-20 minutes until the top is slightly golden and the flavors meld together.

  • 9

    Remove from the oven and let it cool for a few minutes before serving.