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

A comforting pot pie with a twist – tender chicken breast, sweet root vegetables, and a light, creamy sauce, all enveloped in aromatic herbs. Enjoy a balanced meal that's both hearty and health-conscious.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
42.5g
Fat
8.3g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 medium Onion, diced

1/2 cup diced Celery

1/4 cup Frozen Peas

1/2 cup Low-Fat Milk (1%)

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the diced chicken breast lightly with salt and pepper.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat and sauté the chicken until lightly browned on all sides. Remove and set aside.

  • 4

    In the same skillet, add diced onions, carrots, parsnips, and celery. Sauté until softened, about 5 minutes.

  • 5

    Return the chicken to the skillet along with frozen peas. Stir in the milk, Greek yogurt, and dried thyme. Mix well to combine all ingredients into a light creamy sauce.

  • 6

    Adjust seasoning with salt and pepper. Let it simmer for 3-4 minutes until slightly thickened.

  • 7

    Transfer the skillet to the oven and bake for 15 minutes, allowing the flavors to meld and the top to set slightly.

  • 8

    Remove from oven and allow to cool slightly before serving. Enjoy your lightened-up, hearty pot pie!

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

A comforting pot pie with a twist – tender chicken breast, sweet root vegetables, and a light, creamy sauce, all enveloped in aromatic herbs. Enjoy a balanced meal that's both hearty and health-conscious.

NUTRITION

383kcal
Protein
42.5g
Fat
8.3g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 medium Onion, diced

1/2 cup diced Celery

1/4 cup Frozen Peas

1/2 cup Low-Fat Milk (1%)

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the diced chicken breast lightly with salt and pepper.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat and sauté the chicken until lightly browned on all sides. Remove and set aside.

  • 4

    In the same skillet, add diced onions, carrots, parsnips, and celery. Sauté until softened, about 5 minutes.

  • 5

    Return the chicken to the skillet along with frozen peas. Stir in the milk, Greek yogurt, and dried thyme. Mix well to combine all ingredients into a light creamy sauce.

  • 6

    Adjust seasoning with salt and pepper. Let it simmer for 3-4 minutes until slightly thickened.

  • 7

    Transfer the skillet to the oven and bake for 15 minutes, allowing the flavors to meld and the top to set slightly.

  • 8

    Remove from oven and allow to cool slightly before serving. Enjoy your lightened-up, hearty pot pie!