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 lean chicken breast, tender root vegetables, and a light, creamy sauce enhanced with Greek yogurt and whole wheat flour. This dish offers a balanced mix of textures and flavors, perfect for a healthy, satisfying meal any time of day.

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NUTRITION

370kcal
Protein
36.9g
Fat
8.4g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 medium Yellow Onion

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

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

  • 3

    Chop the carrot, parsnip, celery, and onion into small uniform pieces.

  • 4

    Sauté the chicken in the skillet until lightly browned, about 5 minutes.

  • 5

    Add the chopped vegetables and cook for an additional 3-4 minutes until they begin to soften.

  • 6

    Sprinkle in the whole wheat flour and stir to combine, allowing it to coat the ingredients for about a minute.

  • 7

    Pour in the low-sodium chicken broth and continue stirring until a light thickened sauce forms.

  • 8

    Remove the pan from heat and stir in the nonfat Greek yogurt until the sauce is creamy and smooth.

  • 9

    Taste and adjust seasoning with salt and pepper as needed before serving.

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 lean chicken breast, tender root vegetables, and a light, creamy sauce enhanced with Greek yogurt and whole wheat flour. This dish offers a balanced mix of textures and flavors, perfect for a healthy, satisfying meal any time of day.

NUTRITION

370kcal
Protein
36.9g
Fat
8.4g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 medium Yellow Onion

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

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

  • 3

    Chop the carrot, parsnip, celery, and onion into small uniform pieces.

  • 4

    Sauté the chicken in the skillet until lightly browned, about 5 minutes.

  • 5

    Add the chopped vegetables and cook for an additional 3-4 minutes until they begin to soften.

  • 6

    Sprinkle in the whole wheat flour and stir to combine, allowing it to coat the ingredients for about a minute.

  • 7

    Pour in the low-sodium chicken broth and continue stirring until a light thickened sauce forms.

  • 8

    Remove the pan from heat and stir in the nonfat Greek yogurt until the sauce is creamy and smooth.

  • 9

    Taste and adjust seasoning with salt and pepper as needed before serving.