Healthy Skillet Chicken Pot Pie

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

Healthy Skillet Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Skillet Chicken Pot Pie

Enjoy a nourishing and comforting twist on a classic pot pie that's made entirely in a skillet. Tender chicken, vibrant mixed vegetables, and a creamy, herb-infused sauce come together, all topped with a light whole wheat crust. This meal is perfect for a balanced lunch or dinner, offering a satisfying combination of flavors and textures.

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NUTRITION

396kcal
Protein
45.1g
Fat
9g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

0.5 cup Low-Sodium Chicken Broth

0.5 cup Nonfat Greek Yogurt

1 tbsp Whole Wheat Flour

2 tsp Olive Oil

1 Whole Wheat Biscuit (optional topping)

2 tbsp Fresh Herbs (thyme and parsley)

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PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add chopped chicken breast pieces and cook until lightly browned on all sides.

  • 2

    Add the mixed vegetables to the skillet and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Sprinkle in the whole wheat flour and stir to coat the chicken and vegetables evenly. Allow to cook for another minute to remove the raw flour taste.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer, stirring continuously to combine.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt along with fresh thyme and parsley. Let the sauce heat through, ensuring it doesn’t boil to prevent curdling.

  • 6

    If using the biscuit topping, either serve it on the side or crumble it over the skillet mixture for added texture.

  • 7

    Drizzle the remaining 1 teaspoon of olive oil, adjust seasoning if desired, and serve immediately.

Healthy Skillet Chicken Pot Pie

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

Healthy Skillet Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Skillet Chicken Pot Pie

Enjoy a nourishing and comforting twist on a classic pot pie that's made entirely in a skillet. Tender chicken, vibrant mixed vegetables, and a creamy, herb-infused sauce come together, all topped with a light whole wheat crust. This meal is perfect for a balanced lunch or dinner, offering a satisfying combination of flavors and textures.

NUTRITION

396kcal
Protein
45.1g
Fat
9g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Vegetables

0.5 cup Low-Sodium Chicken Broth

0.5 cup Nonfat Greek Yogurt

1 tbsp Whole Wheat Flour

2 tsp Olive Oil

1 Whole Wheat Biscuit (optional topping)

2 tbsp Fresh Herbs (thyme and parsley)

PREPARATION

  • 1

    Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add chopped chicken breast pieces and cook until lightly browned on all sides.

  • 2

    Add the mixed vegetables to the skillet and sauté for about 3-4 minutes until they begin to soften.

  • 3

    Sprinkle in the whole wheat flour and stir to coat the chicken and vegetables evenly. Allow to cook for another minute to remove the raw flour taste.

  • 4

    Pour in the low-sodium chicken broth and bring the mixture to a simmer, stirring continuously to combine.

  • 5

    Reduce the heat to low and stir in the nonfat Greek yogurt along with fresh thyme and parsley. Let the sauce heat through, ensuring it doesn’t boil to prevent curdling.

  • 6

    If using the biscuit topping, either serve it on the side or crumble it over the skillet mixture for added texture.

  • 7

    Drizzle the remaining 1 teaspoon of olive oil, adjust seasoning if desired, and serve immediately.