Name: Lighter Chicken Pot Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup chopped Carrots; 1/2 cup chopped Celery; 1/2 cup Frozen Peas; 1/4 cup chopped Onion; 1 cup Low-Sodium Chicken Broth; 1 tbsp Whole Wheat Flour; 1 tsp Olive Oil; 1/4 cup Low-Fat Milk; Seasonings (Salt, Pepper, Thyme) to taste

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

YOUR SOLIN GENERATED RECIPE

Lighter Chicken Pot Pie

Enjoy a comforting bowl of lighter chicken pot pie featuring tender chicken, crisp mixed vegetables, and a savory sauce thickened with whole wheat flour, all brightened with a touch of low-fat milk. This lighter version offers satisfying flavor and texture without weighing you down.

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NUTRITION

Protein

40.3g

Fat

9.8g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup chopped Carrots

1/2 cup chopped Celery

1/2 cup Frozen Peas

1/4 cup chopped Onion

1 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/4 cup Low-Fat Milk

Seasonings (Salt, Pepper, Thyme) to taste

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PREPARATION

1
Heat olive oil in a medium saucepan over medium heat.
2
Sauté chopped onions, carrots, and celery until they begin to soften, about 3-4 minutes.
3
Add diced chicken breast and cook until lightly browned on all sides.
4
Sprinkle whole wheat flour over the mixture, stirring continuously for about 1 minute to combine and lightly toast the flour.
5
Pour in the low-sodium chicken broth and bring the mixture to a simmer, stirring to smooth out any lumps.
6
Add frozen peas and continue to simmer for 5-7 minutes until the chicken is cooked through and vegetables are tender.
7
Stir in the low-fat milk and season with salt, pepper, and thyme, adjusting flavors as needed.
8
Allow the pot pie filling to thicken slightly, then remove from heat and serve warm.