Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

A comforting, creamy pot pie featuring tender chicken breast and a medley of colorful vegetables, all enveloped in a light, velvety sauce. This dish offers a satisfying balance of protein and fresh veggies in a heartwarming plate, perfect for lunch or dinner.

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NUTRITION

362kcal
Protein
36g
Fat
8.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Low-Fat Greek Yogurt

1/4 cup Semi-Skim Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Dried Thyme

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PREPARATION

  • 1

    Heat a skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and dried thyme, then sauté until lightly browned and cooked through, about 5-7 minutes. Remove and dice into bite-sized pieces.

  • 3

    In the same skillet, add the mixed vegetables and sauté for 3-4 minutes until slightly tender.

  • 4

    Sprinkle the whole wheat flour over the vegetables and stir to form a light roux; cook for one minute.

  • 5

    Slowly pour in the semi-skim milk while stirring continuously to avoid lumps, then add the Greek yogurt. Stir until the sauce is smooth and begins to thicken.

  • 6

    Return the diced chicken to the skillet, combining it with the creamy vegetable sauce. Let simmer for a couple of minutes, allowing the flavors to meld together.

  • 7

    Adjust salt and pepper to taste, then serve warm as a comforting meal.

Creamy Chicken and Vegetable Pot Pie

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

Creamy Chicken and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

A comforting, creamy pot pie featuring tender chicken breast and a medley of colorful vegetables, all enveloped in a light, velvety sauce. This dish offers a satisfying balance of protein and fresh veggies in a heartwarming plate, perfect for lunch or dinner.

NUTRITION

362kcal
Protein
36g
Fat
8.5g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Mixed Vegetables

1/4 cup Low-Fat Greek Yogurt

1/4 cup Semi-Skim Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Dried Thyme

PREPARATION

  • 1

    Heat a skillet over medium heat and add the olive oil.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and dried thyme, then sauté until lightly browned and cooked through, about 5-7 minutes. Remove and dice into bite-sized pieces.

  • 3

    In the same skillet, add the mixed vegetables and sauté for 3-4 minutes until slightly tender.

  • 4

    Sprinkle the whole wheat flour over the vegetables and stir to form a light roux; cook for one minute.

  • 5

    Slowly pour in the semi-skim milk while stirring continuously to avoid lumps, then add the Greek yogurt. Stir until the sauce is smooth and begins to thicken.

  • 6

    Return the diced chicken to the skillet, combining it with the creamy vegetable sauce. Let simmer for a couple of minutes, allowing the flavors to meld together.

  • 7

    Adjust salt and pepper to taste, then serve warm as a comforting meal.