Name: Creamy Chicken and Vegetable Pot Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken Breast (raw); 1 cup Mixed Vegetables (Carrots, Peas, Celery); 1/2 cup Skim Milk; 1 tbsp Whole Wheat Flour; 1/2 cup Chicken Broth; 1 tsp Olive Oil; 1 serving Whole Wheat Biscuit Dough; 1/2 tsp Dried Thyme; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Vegetable Pot Pie

Enjoy a comforting pot pie loaded with tender chicken, a medley of fresh vegetables, and a creamy, herbed sauce, finished with a light whole wheat biscuit topping. This dish delivers balanced flavors and a satisfying texture that warms the soul.

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NUTRITION

Protein

38.2g

Fat

10g

Carbs

44g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (raw)

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/2 cup Skim Milk

1 tbsp Whole Wheat Flour

1/2 cup Chicken Broth

1 tsp Olive Oil

1 serving Whole Wheat Biscuit Dough

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Heat olive oil in a skillet over medium heat. Add diced chicken breast and cook until lightly browned.
3
Add mixed vegetables to the skillet and sauté for 3-4 minutes until they begin to soften.
4
Sprinkle whole wheat flour over the chicken and vegetables, stirring well to evenly coat.
5
Slowly pour in the skim milk and chicken broth, stirring continuously until the mixture thickens into a creamy sauce.
6
Season the filling with dried thyme, salt, and pepper.
7
Transfer the creamy chicken and vegetable mixture into a small baking dish.
8
Place the whole wheat biscuit dough on top as a single topping, gently pressing it into the filling.
9
Bake in the preheated oven for 20 minutes or until the biscuit topping is golden and the filling is bubbly.
10
Allow to cool slightly before serving.