Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

Savor a comforting pot pie that features tender lean chicken breast and a medley of colorful vegetables enveloped in a light, creamy sauce. Topped with a delicate, whole wheat biscuit crust, this dish offers warmth and wholesome flavor in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

535kcal
Protein
50g
Fat
11.4g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup diced Carrots

1/2 cup Green Peas

1/2 cup diced Celery

1/4 cup diced Onion

1/3 cup Low-Fat Milk (filling)

2 tbsp Whole Wheat Flour (roux)

1/2 cup Chicken Broth

1 tsp Olive Oil

2 tbsp Whole Wheat Flour (crust)

1 tbsp Low-Fat Milk (crust)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the chicken breast into bite-sized pieces. Set aside.

  • 3

    In a medium saucepan over medium heat, warm the olive oil. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened and the onion becomes translucent, about 5 minutes.

  • 4

    Stir in the 2 tablespoons of whole wheat flour to create a light roux. Cook for about 1 minute, stirring continuously.

  • 5

    Gradually whisk in the chicken broth and 1/3 cup of low-fat milk, stirring to combine smoothly. Allow the sauce to simmer and thicken slightly.

  • 6

    Add the chicken pieces and green peas to the saucepan. Season with a pinch of salt and pepper, and let the mixture simmer for another 5 minutes until the chicken is cooked through.

  • 7

    Meanwhile, prepare the crust topping by mixing 2 tablespoons whole wheat flour with 1 tablespoon low-fat milk in a small bowl until a thick batter forms.

  • 8

    Transfer the chicken and vegetable filling into a small oven-safe dish. Drop dollops of the crust mixture evenly over the top, gently spreading it to cover as much of the filling as possible.

  • 9

    Bake in the preheated oven for 12-15 minutes or until the topping is set and lightly golden.

  • 10

    Remove from the oven and allow to cool slightly before serving.

Healthy Chicken and Vegetable Pot Pie

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

Healthy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Chicken and Vegetable Pot Pie

Savor a comforting pot pie that features tender lean chicken breast and a medley of colorful vegetables enveloped in a light, creamy sauce. Topped with a delicate, whole wheat biscuit crust, this dish offers warmth and wholesome flavor in every bite.

NUTRITION

535kcal
Protein
50g
Fat
11.4g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup diced Carrots

1/2 cup Green Peas

1/2 cup diced Celery

1/4 cup diced Onion

1/3 cup Low-Fat Milk (filling)

2 tbsp Whole Wheat Flour (roux)

1/2 cup Chicken Broth

1 tsp Olive Oil

2 tbsp Whole Wheat Flour (crust)

1 tbsp Low-Fat Milk (crust)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the chicken breast into bite-sized pieces. Set aside.

  • 3

    In a medium saucepan over medium heat, warm the olive oil. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened and the onion becomes translucent, about 5 minutes.

  • 4

    Stir in the 2 tablespoons of whole wheat flour to create a light roux. Cook for about 1 minute, stirring continuously.

  • 5

    Gradually whisk in the chicken broth and 1/3 cup of low-fat milk, stirring to combine smoothly. Allow the sauce to simmer and thicken slightly.

  • 6

    Add the chicken pieces and green peas to the saucepan. Season with a pinch of salt and pepper, and let the mixture simmer for another 5 minutes until the chicken is cooked through.

  • 7

    Meanwhile, prepare the crust topping by mixing 2 tablespoons whole wheat flour with 1 tablespoon low-fat milk in a small bowl until a thick batter forms.

  • 8

    Transfer the chicken and vegetable filling into a small oven-safe dish. Drop dollops of the crust mixture evenly over the top, gently spreading it to cover as much of the filling as possible.

  • 9

    Bake in the preheated oven for 12-15 minutes or until the topping is set and lightly golden.

  • 10

    Remove from the oven and allow to cool slightly before serving.