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 comforting twist on traditional pot pie with tender chicken breast, a medley of root vegetables, and a light, creamy sauce. This dish is a heartwarming balance of savory flavors and a satisfying texture that makes each bite a nourishing delight.

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NUTRITION

430kcal
Protein
45.3g
Fat
9.6g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170 g)

1/2 cup chopped Carrot (61 g)

1/2 cup chopped Parsnip (67 g)

1 small Onion (70 g)

1/4 cup Green Peas (40 g)

1/4 cup Low-Fat Milk (61 g)

1 tablespoon All-Purpose Flour (8 g)

1 teaspoon Olive Oil (4.5 g)

1/4 cup Nonfat Greek Yogurt (60 g)

1 teaspoon Fresh Thyme & Rosemary

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in an oven-safe skillet over medium heat. Sauté the chopped onion until softened, about 3-4 minutes.

  • 3

    Add diced chicken breast to the skillet and cook until lightly browned on all sides.

  • 4

    Stir in the chopped carrot, parsnip, and green peas. Sauté for another 3-4 minutes to help soften the vegetables.

  • 5

    Sprinkle the flour over the mixture and stir to combine, cooking for about 1 minute to remove the raw flour taste.

  • 6

    Pour in the low-fat milk gradually while stirring, allowing the sauce to thicken. Add the fresh herbs, and adjust salt and pepper to taste.

  • 7

    Once the sauce has thickened and the chicken is cooked through, remove the skillet from heat. Let the mixture cool slightly.

  • 8

    Top the skillet with dollops of nonfat Greek yogurt to add creaminess without extra fat.

  • 9

    Return the skillet to the oven for 5 minutes to warm the yogurt topping. Serve hot and enjoy your lightened-up 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

Enjoy a comforting twist on traditional pot pie with tender chicken breast, a medley of root vegetables, and a light, creamy sauce. This dish is a heartwarming balance of savory flavors and a satisfying texture that makes each bite a nourishing delight.

NUTRITION

430kcal
Protein
45.3g
Fat
9.6g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170 g)

1/2 cup chopped Carrot (61 g)

1/2 cup chopped Parsnip (67 g)

1 small Onion (70 g)

1/4 cup Green Peas (40 g)

1/4 cup Low-Fat Milk (61 g)

1 tablespoon All-Purpose Flour (8 g)

1 teaspoon Olive Oil (4.5 g)

1/4 cup Nonfat Greek Yogurt (60 g)

1 teaspoon Fresh Thyme & Rosemary

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in an oven-safe skillet over medium heat. Sauté the chopped onion until softened, about 3-4 minutes.

  • 3

    Add diced chicken breast to the skillet and cook until lightly browned on all sides.

  • 4

    Stir in the chopped carrot, parsnip, and green peas. Sauté for another 3-4 minutes to help soften the vegetables.

  • 5

    Sprinkle the flour over the mixture and stir to combine, cooking for about 1 minute to remove the raw flour taste.

  • 6

    Pour in the low-fat milk gradually while stirring, allowing the sauce to thicken. Add the fresh herbs, and adjust salt and pepper to taste.

  • 7

    Once the sauce has thickened and the chicken is cooked through, remove the skillet from heat. Let the mixture cool slightly.

  • 8

    Top the skillet with dollops of nonfat Greek yogurt to add creaminess without extra fat.

  • 9

    Return the skillet to the oven for 5 minutes to warm the yogurt topping. Serve hot and enjoy your lightened-up pot pie.