Creamy Chicken and Vegetable Pot Pie with Light Biscuit Topping

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

Creamy Chicken and Vegetable Pot Pie with Light Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Light Biscuit Topping

Enjoy a comforting, creamy chicken and vegetable pot pie featuring tender chicken breast and a medley of seasonal vegetables in a rich, light sauce, crowned with a delicate, light biscuit topping. This dish offers a harmonious balance of savory flavors, a silky creaminess in the filling, and a soft, flaky biscuit crust for a satisfying meal any time of day.

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NUTRITION

454kcal
Protein
40.7g
Fat
7.4g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Celery

1/2 cup Frozen Peas

1/2 medium Onion, diced

1/4 cup Low-Fat Milk

1 tbsp All-Purpose Flour

1 Light Biscuit

1 clove Garlic, minced

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan, combine the flour and low-fat milk over medium heat, stirring constantly to form a light roux. Once it begins to thicken, set aside.

  • 3

    In a non-stick skillet, sauté the minced garlic, diced onion, carrots, and celery in a light spray of cooking oil or a splash of water until softened, about 4-5 minutes.

  • 4

    Add the diced chicken breast to the skillet and cook until lightly browned on all sides, then mix in the frozen peas and herbs.

  • 5

    Pour the milk and flour roux over the chicken and vegetables, stirring well. Season with salt and pepper to taste and let simmer for 3-4 minutes until the mixture is creamy.

  • 6

    Transfer the creamy chicken and vegetable mixture into a small baking dish.

  • 7

    Top evenly with the light biscuit, gently pressing the edges into the filling.

  • 8

    Bake in the preheated oven for 18-20 minutes or until the biscuit topping is golden and the filling is bubbly.

  • 9

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

Creamy Chicken and Vegetable Pot Pie with Light Biscuit Topping

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

Creamy Chicken and Vegetable Pot Pie with Light Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Light Biscuit Topping

Enjoy a comforting, creamy chicken and vegetable pot pie featuring tender chicken breast and a medley of seasonal vegetables in a rich, light sauce, crowned with a delicate, light biscuit topping. This dish offers a harmonious balance of savory flavors, a silky creaminess in the filling, and a soft, flaky biscuit crust for a satisfying meal any time of day.

NUTRITION

454kcal
Protein
40.7g
Fat
7.4g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Celery

1/2 cup Frozen Peas

1/2 medium Onion, diced

1/4 cup Low-Fat Milk

1 tbsp All-Purpose Flour

1 Light Biscuit

1 clove Garlic, minced

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan, combine the flour and low-fat milk over medium heat, stirring constantly to form a light roux. Once it begins to thicken, set aside.

  • 3

    In a non-stick skillet, sauté the minced garlic, diced onion, carrots, and celery in a light spray of cooking oil or a splash of water until softened, about 4-5 minutes.

  • 4

    Add the diced chicken breast to the skillet and cook until lightly browned on all sides, then mix in the frozen peas and herbs.

  • 5

    Pour the milk and flour roux over the chicken and vegetables, stirring well. Season with salt and pepper to taste and let simmer for 3-4 minutes until the mixture is creamy.

  • 6

    Transfer the creamy chicken and vegetable mixture into a small baking dish.

  • 7

    Top evenly with the light biscuit, gently pressing the edges into the filling.

  • 8

    Bake in the preheated oven for 18-20 minutes or until the biscuit topping is golden and the filling is bubbly.

  • 9

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