Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

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

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

Enjoy a warm, comforting pot pie featuring tender chicken breast and a medley of root vegetables in a light creamy sauce, perfect for any meal of the day. This version cuts the calories without sacrificing rich flavors, making it a clean and balanced dish ideal for mindful eating.

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NUTRITION

332kcal
Protein
34.0g
Fat
8.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

1 small Carrot

1 small Parsnip

1 stalk Celery

1/4 Onion

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into small bite-sized pieces and season with salt and pepper.

  • 3

    Finely chop the carrot, parsnip, celery, and onion.

  • 4

    Sauté the chopped vegetables for about 3-4 minutes until they start to soften.

  • 5

    Add the diced chicken to the skillet and cook until lightly browned.

  • 6

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring to coat evenly.

  • 7

    Pour in the chicken broth and low-fat milk, stirring continuously to form a light sauce.

  • 8

    Stir in the dried thyme and rosemary, adjust salt and pepper, and let the mixture simmer for 3-4 minutes until slightly thickened.

  • 9

    Serve warm as a hearty pot pie filling, ideal for breakfast, lunch, or dinner.

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

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

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

Enjoy a warm, comforting pot pie featuring tender chicken breast and a medley of root vegetables in a light creamy sauce, perfect for any meal of the day. This version cuts the calories without sacrificing rich flavors, making it a clean and balanced dish ideal for mindful eating.

NUTRITION

332kcal
Protein
34.0g
Fat
8.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (cooked)

1 small Carrot

1 small Parsnip

1 stalk Celery

1/4 Onion

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into small bite-sized pieces and season with salt and pepper.

  • 3

    Finely chop the carrot, parsnip, celery, and onion.

  • 4

    Sauté the chopped vegetables for about 3-4 minutes until they start to soften.

  • 5

    Add the diced chicken to the skillet and cook until lightly browned.

  • 6

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring to coat evenly.

  • 7

    Pour in the chicken broth and low-fat milk, stirring continuously to form a light sauce.

  • 8

    Stir in the dried thyme and rosemary, adjust salt and pepper, and let the mixture simmer for 3-4 minutes until slightly thickened.

  • 9

    Serve warm as a hearty pot pie filling, ideal for breakfast, lunch, or dinner.