Hearty Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

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

Hearty Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

Enjoy a comforting pot pie featuring tender chicken breast and a medley of vibrant vegetables nestled in a light, creamy sauce, topped with a fluffy whole wheat biscuit crown. This dish offers wholesome textures and a satisfying balance of flavors without compromising on your nutritional goals.

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NUTRITION

409kcal
Protein
38.9g
Fat
10.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Celery

1/2 cup Green Peas

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 cup Chicken Broth

1 Whole Wheat Biscuit

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan over medium heat, warm the olive oil and add the diced carrots and celery. Sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the diced chicken breast to the pan and cook until lightly browned on all sides.

  • 4

    Stir in the whole wheat flour and mix well to coat the chicken and vegetables. Gradually add the chicken broth and low-fat milk, stirring continuously to create a light, creamy sauce.

  • 5

    Mix in the green peas and allow the filling to simmer for 5 minutes until slightly thickened. Season with salt and pepper to taste.

  • 6

    Transfer the filling into an individual, oven-safe pot or ramekin.

  • 7

    Place the whole wheat biscuit on top of the filling, ensuring it covers most of the surface.

  • 8

    Bake in the oven for 15-20 minutes until the biscuit topping is lightly crisp and the filling is bubbling.

  • 9

    Remove from the oven and let cool slightly before serving.

Hearty Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

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

Hearty Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

Enjoy a comforting pot pie featuring tender chicken breast and a medley of vibrant vegetables nestled in a light, creamy sauce, topped with a fluffy whole wheat biscuit crown. This dish offers wholesome textures and a satisfying balance of flavors without compromising on your nutritional goals.

NUTRITION

409kcal
Protein
38.9g
Fat
10.8g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Celery

1/2 cup Green Peas

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 cup Chicken Broth

1 Whole Wheat Biscuit

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan over medium heat, warm the olive oil and add the diced carrots and celery. Sauté for 3-4 minutes until they begin to soften.

  • 3

    Add the diced chicken breast to the pan and cook until lightly browned on all sides.

  • 4

    Stir in the whole wheat flour and mix well to coat the chicken and vegetables. Gradually add the chicken broth and low-fat milk, stirring continuously to create a light, creamy sauce.

  • 5

    Mix in the green peas and allow the filling to simmer for 5 minutes until slightly thickened. Season with salt and pepper to taste.

  • 6

    Transfer the filling into an individual, oven-safe pot or ramekin.

  • 7

    Place the whole wheat biscuit on top of the filling, ensuring it covers most of the surface.

  • 8

    Bake in the oven for 15-20 minutes until the biscuit topping is lightly crisp and the filling is bubbling.

  • 9

    Remove from the oven and let cool slightly before serving.