Creamy Chicken and Vegetable Pot Pie with Golden 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 Golden Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Golden Biscuit Topping

A comforting pot pie featuring tender chicken chunks and a medley of vibrant vegetables in a light creamy sauce, crowned with a golden, fluffy biscuit topping that bakes to a perfect finish.

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NUTRITION

516kcal
Protein
42.2g
Fat
14.9g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Extra Virgin Olive Oil

1 Golden Biscuit Topping

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan over medium heat, warm the olive oil and sauté the mixed vegetables until they begin to soften.

  • 3

    Sprinkle in the whole wheat flour and stir continuously to form a light roux, cooking for about 1 minute.

  • 4

    Gradually whisk in the low-fat milk, stirring until the mixture thickens into a creamy sauce.

  • 5

    Add in the pre-cooked, chopped chicken breast and stir, ensuring the pieces are evenly coated with the sauce and vegetables.

  • 6

    Transfer the chicken and vegetable mixture into a small baking dish. Top evenly with the golden biscuit dough.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbling.

  • 8

    Remove from the oven and let stand for a few minutes before serving to allow the flavors to meld.

Creamy Chicken and Vegetable Pot Pie with Golden 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 Golden Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Golden Biscuit Topping

A comforting pot pie featuring tender chicken chunks and a medley of vibrant vegetables in a light creamy sauce, crowned with a golden, fluffy biscuit topping that bakes to a perfect finish.

NUTRITION

516kcal
Protein
42.2g
Fat
14.9g
Carbs
47.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Extra Virgin Olive Oil

1 Golden Biscuit Topping

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan over medium heat, warm the olive oil and sauté the mixed vegetables until they begin to soften.

  • 3

    Sprinkle in the whole wheat flour and stir continuously to form a light roux, cooking for about 1 minute.

  • 4

    Gradually whisk in the low-fat milk, stirring until the mixture thickens into a creamy sauce.

  • 5

    Add in the pre-cooked, chopped chicken breast and stir, ensuring the pieces are evenly coated with the sauce and vegetables.

  • 6

    Transfer the chicken and vegetable mixture into a small baking dish. Top evenly with the golden biscuit dough.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbling.

  • 8

    Remove from the oven and let stand for a few minutes before serving to allow the flavors to meld.