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 heartwarming pot pie featuring tender chicken, colorful root vegetables, and a lightweight, creamy sauce all topped with a crisp, whole wheat pastry crust. This dish brings comfort with every spoonful while keeping it light and balanced.

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NUTRITION

436kcal
Protein
36g
Fat
8.6g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

50g Carrot

50g Parsnip

30g Onion

1/4 cup Green Peas (35g)

1/4 cup Low-Fat Milk (60g)

1 tbsp Whole Wheat Flour (10g)

1/2 cup Low-Sodium Chicken Broth (120g)

1 piece Whole Wheat Puff Pastry (45g)

1 clove Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    In a non-stick pan, sauté chopped onion and minced garlic until translucent.

  • 4

    Add diced carrots, parsnip, and peas to the pan. Sauté for 3-4 minutes until slightly tender.

  • 5

    Stir in the chicken pieces and cook until lightly browned on all sides.

  • 6

    Sprinkle in flour and stir to coat the ingredients evenly.

  • 7

    Pour in the chicken broth and low-fat milk. Add fresh thyme, and allow the mixture to simmer for 5 minutes until the sauce thickens and the vegetables are fully tender.

  • 8

    Season the mixture with additional salt and pepper as needed.

  • 9

    Transfer the filling into an oven-safe ramekin or small baking dish.

  • 10

    Place the whole wheat puff pastry over the top, tucking in the edges to encase the filling.

  • 11

    Bake in the preheated oven for 15-20 minutes or until the pastry is golden and crisp.

  • 12

    Remove from the oven and let it cool slightly 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 heartwarming pot pie featuring tender chicken, colorful root vegetables, and a lightweight, creamy sauce all topped with a crisp, whole wheat pastry crust. This dish brings comfort with every spoonful while keeping it light and balanced.

NUTRITION

436kcal
Protein
36g
Fat
8.6g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

50g Carrot

50g Parsnip

30g Onion

1/4 cup Green Peas (35g)

1/4 cup Low-Fat Milk (60g)

1 tbsp Whole Wheat Flour (10g)

1/2 cup Low-Sodium Chicken Broth (120g)

1 piece Whole Wheat Puff Pastry (45g)

1 clove Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    In a non-stick pan, sauté chopped onion and minced garlic until translucent.

  • 4

    Add diced carrots, parsnip, and peas to the pan. Sauté for 3-4 minutes until slightly tender.

  • 5

    Stir in the chicken pieces and cook until lightly browned on all sides.

  • 6

    Sprinkle in flour and stir to coat the ingredients evenly.

  • 7

    Pour in the chicken broth and low-fat milk. Add fresh thyme, and allow the mixture to simmer for 5 minutes until the sauce thickens and the vegetables are fully tender.

  • 8

    Season the mixture with additional salt and pepper as needed.

  • 9

    Transfer the filling into an oven-safe ramekin or small baking dish.

  • 10

    Place the whole wheat puff pastry over the top, tucking in the edges to encase the filling.

  • 11

    Bake in the preheated oven for 15-20 minutes or until the pastry is golden and crisp.

  • 12

    Remove from the oven and let it cool slightly before serving.