Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Biscuits

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

Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Biscuits

Savor a comforting pot pie filled with tender chicken, a medley of vibrant vegetables, and a velvety savory sauce, all crowned with a golden, whole wheat biscuit topping. This wholesome dish delivers satisfying warmth and rustic charm in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

502kcal
Protein
47.3g
Fat
9.3g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

0.5 cup cooked Green Peas

0.25 medium Onion

0.5 cup Low Sodium Chicken Broth

0.25 cup Low-Fat Milk

1 Whole Wheat Biscuit

Olive Oil Cooking Spray

Salt and Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Lightly spray a medium saucepan with olive oil cooking spray and sauté the diced onion, chopped carrot, and sliced celery over medium heat until softened, about 3-4 minutes.

  • 3

    Add in diced chicken breast and cook until lightly browned on all sides, about 5 minutes.

  • 4

    Stir in the green peas, then pour in the low sodium chicken broth and low-fat milk. Season with salt and pepper.

  • 5

    Allow the mixture to simmer for 5-7 minutes until slightly thickened and the chicken is cooked through.

  • 6

    Transfer the chicken and vegetable mixture into an oven-safe baking dish. Place the whole wheat biscuit on top, gently pressing it into the filling.

  • 7

    Bake in the preheated oven for 12-15 minutes or until the biscuit is golden brown and the filling is bubbly.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.

Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Biscuits

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

Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Biscuits

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie with Golden Whole Wheat Biscuits

Savor a comforting pot pie filled with tender chicken, a medley of vibrant vegetables, and a velvety savory sauce, all crowned with a golden, whole wheat biscuit topping. This wholesome dish delivers satisfying warmth and rustic charm in every bite.

NUTRITION

502kcal
Protein
47.3g
Fat
9.3g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 stalk Celery

0.5 cup cooked Green Peas

0.25 medium Onion

0.5 cup Low Sodium Chicken Broth

0.25 cup Low-Fat Milk

1 Whole Wheat Biscuit

Olive Oil Cooking Spray

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Lightly spray a medium saucepan with olive oil cooking spray and sauté the diced onion, chopped carrot, and sliced celery over medium heat until softened, about 3-4 minutes.

  • 3

    Add in diced chicken breast and cook until lightly browned on all sides, about 5 minutes.

  • 4

    Stir in the green peas, then pour in the low sodium chicken broth and low-fat milk. Season with salt and pepper.

  • 5

    Allow the mixture to simmer for 5-7 minutes until slightly thickened and the chicken is cooked through.

  • 6

    Transfer the chicken and vegetable mixture into an oven-safe baking dish. Place the whole wheat biscuit on top, gently pressing it into the filling.

  • 7

    Bake in the preheated oven for 12-15 minutes or until the biscuit is golden brown and the filling is bubbly.

  • 8

    Remove from the oven, let it cool slightly, and serve warm.