Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

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

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

Enjoy a comforting, lighter version of a classic chicken pot pie featuring tender chicken breast, hearty root vegetables, and a creamy sauce enhanced with Greek yogurt. This dish marries wholesome flavors with a lighter twist, perfect for those seeking a nutritious and satisfying meal.

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NUTRITION

413kcal
Protein
47g
Fat
8.7g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot, diced

1 small Parsnip, diced

1/4 medium Onion, diced

1/4 cup Frozen Green Peas

1/2 cup Low-Sodium Chicken Broth

1/4 cup Non-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Sauté the diced onion until translucent.

  • 2

    Add the diced carrot and parsnip to the pan and cook for about 3-4 minutes until they begin to soften.

  • 3

    Stir in the small pieces of chicken breast and cook until they are lightly browned on all sides.

  • 4

    Sprinkle the whole wheat flour over the ingredients and stir to coat, cooking for an additional minute to remove the raw flour taste.

  • 5

    Pour in the low-sodium chicken broth and add the frozen peas. Stir to combine and allow the mixture to simmer for 3-4 minutes as it starts to thicken.

  • 6

    Remove the pan from heat and gently stir in the non-fat Greek yogurt to create a creamy sauce. Season with dried thyme, salt, and pepper.

  • 7

    Serve the warm, hearty filling immediately as a comforting bowl of pot pie filling. For an extra touch, you can spoon the mixture into ramekins and top with a light bakery crust of your choice, then broil briefly until golden.

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

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

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

Enjoy a comforting, lighter version of a classic chicken pot pie featuring tender chicken breast, hearty root vegetables, and a creamy sauce enhanced with Greek yogurt. This dish marries wholesome flavors with a lighter twist, perfect for those seeking a nutritious and satisfying meal.

NUTRITION

413kcal
Protein
47g
Fat
8.7g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot, diced

1 small Parsnip, diced

1/4 medium Onion, diced

1/4 cup Frozen Green Peas

1/2 cup Low-Sodium Chicken Broth

1/4 cup Non-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Sauté the diced onion until translucent.

  • 2

    Add the diced carrot and parsnip to the pan and cook for about 3-4 minutes until they begin to soften.

  • 3

    Stir in the small pieces of chicken breast and cook until they are lightly browned on all sides.

  • 4

    Sprinkle the whole wheat flour over the ingredients and stir to coat, cooking for an additional minute to remove the raw flour taste.

  • 5

    Pour in the low-sodium chicken broth and add the frozen peas. Stir to combine and allow the mixture to simmer for 3-4 minutes as it starts to thicken.

  • 6

    Remove the pan from heat and gently stir in the non-fat Greek yogurt to create a creamy sauce. Season with dried thyme, salt, and pepper.

  • 7

    Serve the warm, hearty filling immediately as a comforting bowl of pot pie filling. For an extra touch, you can spoon the mixture into ramekins and top with a light bakery crust of your choice, then broil briefly until golden.