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

Enjoy a comforting, nutritious Chicken and Vegetable Pot Pie bursting with tender chicken, vibrant seasonal vegetables, and a light whole wheat biscuit topping. This satisfying dish combines hearty protein with a rainbow of flavors in a balanced, wholesome sauce, making it a great option for any meal of the day.

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NUTRITION

417kcal
Protein
52.5g
Fat
6.5g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/3 cup Green Peas (50g)

1/4 medium Onion (40g)

1/4 cup Low-Sodium Chicken Broth (60g)

1 tbsp Whole Wheat Flour (8g)

1 serving Whole Wheat Biscuit Topping (30g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-size pieces. Chop the carrot, celery, and onion into small, even pieces.

  • 3

    In a medium pot over medium heat, lightly sauté the onion, carrot, and celery in a non-stick pan until they begin to soften, about 3-4 minutes.

  • 4

    Stir in the peas and diced chicken. Sprinkle the whole wheat flour over the mixture and stir well to coat.

  • 5

    Pour in the low-sodium chicken broth and stir continuously, allowing the mixture to thicken slightly. Simmer for 5 minutes to blend flavors.

  • 6

    Transfer the mixture into a small baking dish. Evenly distribute the whole wheat biscuit topping over the filling.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the topping is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let it 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

Enjoy a comforting, nutritious Chicken and Vegetable Pot Pie bursting with tender chicken, vibrant seasonal vegetables, and a light whole wheat biscuit topping. This satisfying dish combines hearty protein with a rainbow of flavors in a balanced, wholesome sauce, making it a great option for any meal of the day.

NUTRITION

417kcal
Protein
52.5g
Fat
6.5g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 stalk Celery (40g)

1/3 cup Green Peas (50g)

1/4 medium Onion (40g)

1/4 cup Low-Sodium Chicken Broth (60g)

1 tbsp Whole Wheat Flour (8g)

1 serving Whole Wheat Biscuit Topping (30g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-size pieces. Chop the carrot, celery, and onion into small, even pieces.

  • 3

    In a medium pot over medium heat, lightly sauté the onion, carrot, and celery in a non-stick pan until they begin to soften, about 3-4 minutes.

  • 4

    Stir in the peas and diced chicken. Sprinkle the whole wheat flour over the mixture and stir well to coat.

  • 5

    Pour in the low-sodium chicken broth and stir continuously, allowing the mixture to thicken slightly. Simmer for 5 minutes to blend flavors.

  • 6

    Transfer the mixture into a small baking dish. Evenly distribute the whole wheat biscuit topping over the filling.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the topping is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let it cool slightly before serving.