Lighter Creamy Chicken and Vegetable Skillet Pot Pie

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

Lighter Creamy Chicken and Vegetable Skillet Pot Pie

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken and Vegetable Skillet Pot Pie

Enjoy a lighter twist on a classic pot pie with tender chicken, vibrant mixed vegetables, and a silky, creamy sauce all cooked in one skillet. This dish balances flavor with a comforting creaminess, making it a satisfying meal for breakfast, lunch, or dinner without the heaviness of a traditional pie crust.

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NUTRITION

399kcal
Protein
36.2g
Fat
8g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrots, Peas)

1/3 cup Low-Fat Milk

1/4 cup Whole Wheat Flour

1 teaspoon Olive Oil

1/2 cup Chicken Broth (Low-Sodium)

Salt and Pepper to taste

2 cloves Garlic, minced

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PREPARATION

  • 1

    Cut the chicken breast into small bite-sized pieces and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the chicken pieces to the skillet and cook until they are lightly browned on all sides and mostly cooked through, about 5-6 minutes.

  • 4

    Stir in the mixed vegetables and cook for an additional 2-3 minutes until the veggies begin to soften.

  • 5

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring to combine and lightly coat the ingredients.

  • 6

    Gradually pour in the chicken broth and low-fat milk, stirring continuously to create a smooth, light cream sauce. Allow the mixture to simmer for 3-4 minutes until the sauce thickens.

  • 7

    Taste and adjust seasoning with salt and pepper as needed. Continue to simmer until the chicken is fully cooked and the vegetables are tender.

  • 8

    Serve warm directly from the skillet, enjoying this lighter, creamy, one-pan pot pie.

Lighter Creamy Chicken and Vegetable Skillet Pot Pie

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

Lighter Creamy Chicken and Vegetable Skillet Pot Pie

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Chicken and Vegetable Skillet Pot Pie

Enjoy a lighter twist on a classic pot pie with tender chicken, vibrant mixed vegetables, and a silky, creamy sauce all cooked in one skillet. This dish balances flavor with a comforting creaminess, making it a satisfying meal for breakfast, lunch, or dinner without the heaviness of a traditional pie crust.

NUTRITION

399kcal
Protein
36.2g
Fat
8g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Mixed Vegetables (Broccoli, Carrots, Peas)

1/3 cup Low-Fat Milk

1/4 cup Whole Wheat Flour

1 teaspoon Olive Oil

1/2 cup Chicken Broth (Low-Sodium)

Salt and Pepper to taste

2 cloves Garlic, minced

PREPARATION

  • 1

    Cut the chicken breast into small bite-sized pieces and season lightly with salt and pepper.

  • 2

    Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  • 3

    Add the chicken pieces to the skillet and cook until they are lightly browned on all sides and mostly cooked through, about 5-6 minutes.

  • 4

    Stir in the mixed vegetables and cook for an additional 2-3 minutes until the veggies begin to soften.

  • 5

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring to combine and lightly coat the ingredients.

  • 6

    Gradually pour in the chicken broth and low-fat milk, stirring continuously to create a smooth, light cream sauce. Allow the mixture to simmer for 3-4 minutes until the sauce thickens.

  • 7

    Taste and adjust seasoning with salt and pepper as needed. Continue to simmer until the chicken is fully cooked and the vegetables are tender.

  • 8

    Serve warm directly from the skillet, enjoying this lighter, creamy, one-pan pot pie.