Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

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

Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

Savor a homestyle pot pie featuring tender chicken and vibrant vegetables bathed in a savory broth, crowned with a light, fluffy whole wheat biscuit topping. This comforting dish is perfect for breakfast, lunch, or dinner, offering warmth and flavor in every bite.

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NUTRITION

378kcal
Protein
36.1g
Fat
6.9g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Onion

1 quarter-cup Green Peas

1/2 cup Low-Sodium Chicken Broth

30 g Whole Wheat Flour

50 mL Skim Milk

5 g Unsalted Butter

1 tsp Baking Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a medium saucepan, combine the diced chicken, carrots, celery, onion, and green peas. Pour in the chicken broth and season lightly with salt and pepper. Simmer over medium heat for about 8-10 minutes until the chicken is nearly cooked through and the vegetables have softened.

  • 4

    While the filling simmers, prepare the biscuit topping by mixing whole wheat flour and baking powder in a small bowl. Add the skim milk and melted unsalted butter. Stir just until a soft dough forms; do not overmix.

  • 5

    Spoon the simmering chicken and vegetable mixture into a small oven-safe baking dish. Drop spoonfuls of the biscuit dough evenly over the top of the filling.

  • 6

    Place the dish in the preheated oven and bake for 15-18 minutes, or until the biscuits are fluffy and lightly golden.

  • 7

    Remove from oven and let cool slightly before serving. Enjoy your hearty Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping!

Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

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

Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping

Savor a homestyle pot pie featuring tender chicken and vibrant vegetables bathed in a savory broth, crowned with a light, fluffy whole wheat biscuit topping. This comforting dish is perfect for breakfast, lunch, or dinner, offering warmth and flavor in every bite.

NUTRITION

378kcal
Protein
36.1g
Fat
6.9g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Onion

1 quarter-cup Green Peas

1/2 cup Low-Sodium Chicken Broth

30 g Whole Wheat Flour

50 mL Skim Milk

5 g Unsalted Butter

1 tsp Baking Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    In a medium saucepan, combine the diced chicken, carrots, celery, onion, and green peas. Pour in the chicken broth and season lightly with salt and pepper. Simmer over medium heat for about 8-10 minutes until the chicken is nearly cooked through and the vegetables have softened.

  • 4

    While the filling simmers, prepare the biscuit topping by mixing whole wheat flour and baking powder in a small bowl. Add the skim milk and melted unsalted butter. Stir just until a soft dough forms; do not overmix.

  • 5

    Spoon the simmering chicken and vegetable mixture into a small oven-safe baking dish. Drop spoonfuls of the biscuit dough evenly over the top of the filling.

  • 6

    Place the dish in the preheated oven and bake for 15-18 minutes, or until the biscuits are fluffy and lightly golden.

  • 7

    Remove from oven and let cool slightly before serving. Enjoy your hearty Chicken and Vegetable Pot Pie with Fluffy Biscuit Topping!