Name: Chicken and Leek Pot Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup leeks; 0.5 cup carrots; 0.5 tbsp olive oil; 1 tbsp arrowroot powder; 0.5 cup chicken bone broth; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried thyme; 1 slice sprouted grain bread

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

YOUR SOLIN GENERATED RECIPE

Chicken and Leek Pot Pie

Sautéed chicken and tender leeks simmered in a velvety herb gravy, topped with crisp golden-brown bread cubes for a comforting crunch.

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NUTRITION

Protein

52.6g

Fat

13.9g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup leeks

0.5 cup carrots

0.5 tbsp olive oil

1 tbsp arrowroot powder

0.5 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 slice sprouted grain bread

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PREPARATION

1
Dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried thyme.
2
Heat the olive oil in a large skillet over medium heat and sauté the chicken until golden and cooked through.
3
Remove the chicken from the pan and add the sliced leeks and diced carrots, cooking until the leeks are soft and translucent.
4
In a small bowl, whisk the arrowroot powder into the cold chicken bone broth until no lumps remain.
5
Pour the broth mixture into the skillet with the vegetables and simmer over medium-low heat until the sauce thickens into a velvety gravy.
6
Stir the cooked chicken back into the skillet to coat it thoroughly in the sauce.
7
Toast the sprouted grain bread until very firm and golden, then cut it into small cubes.
8
Transfer the chicken and leek mixture to a serving bowl and top with the toasted bread cubes for a healthy pot pie finish.