Healthy Creamy Chicken and Vegetable Pot Pie

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

Healthy Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Vegetable Pot Pie

A nutritious twist on a classic comfort food, this pot pie features tender chicken breast and a colorful medley of vegetables enveloped in a creamy, herb-infused sauce. Perfect for a wholesome breakfast, lunch, or dinner option that warms you from the inside out.

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NUTRITION

335kcal
Protein
43.6g
Fat
2.5g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Nonfat Greek Yogurt

1 cup Mixed Vegetables

1 cup Low Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 small Onion

2 cloves Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking oil if desired.

  • 2

    Dice the small onion and mince the garlic cloves. Sauté them in the skillet until fragrant and the onion becomes translucent.

  • 3

    Cut the chicken breast into bite-sized pieces. Add them to the skillet and season with salt, pepper, and fresh thyme. Cook until the chicken is lightly browned on all sides.

  • 4

    Sprinkle the whole wheat flour over the chicken and onions, stirring to evenly coat. This will help thicken the sauce later.

  • 5

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Stir in the mixed vegetables and allow the flavors to meld for about 5 minutes.

  • 6

    Lower the heat and gradually stir in the nonfat Greek yogurt until the sauce becomes creamy. Do not let the mixture boil after adding the yogurt to avoid curdling.

  • 7

    Taste and adjust seasonings as needed. Serve warm for a comforting, nutrient-rich meal.

Healthy Creamy Chicken and Vegetable Pot Pie

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

Healthy Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken and Vegetable Pot Pie

A nutritious twist on a classic comfort food, this pot pie features tender chicken breast and a colorful medley of vegetables enveloped in a creamy, herb-infused sauce. Perfect for a wholesome breakfast, lunch, or dinner option that warms you from the inside out.

NUTRITION

335kcal
Protein
43.6g
Fat
2.5g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup Nonfat Greek Yogurt

1 cup Mixed Vegetables

1 cup Low Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 small Onion

2 cloves Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking oil if desired.

  • 2

    Dice the small onion and mince the garlic cloves. Sauté them in the skillet until fragrant and the onion becomes translucent.

  • 3

    Cut the chicken breast into bite-sized pieces. Add them to the skillet and season with salt, pepper, and fresh thyme. Cook until the chicken is lightly browned on all sides.

  • 4

    Sprinkle the whole wheat flour over the chicken and onions, stirring to evenly coat. This will help thicken the sauce later.

  • 5

    Pour in the low sodium chicken broth and bring the mixture to a simmer. Stir in the mixed vegetables and allow the flavors to meld for about 5 minutes.

  • 6

    Lower the heat and gradually stir in the nonfat Greek yogurt until the sauce becomes creamy. Do not let the mixture boil after adding the yogurt to avoid curdling.

  • 7

    Taste and adjust seasonings as needed. Serve warm for a comforting, nutrient-rich meal.