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 pot pie that lightens up traditional flavors using lean chicken breast and a medley of root vegetables, simmered in a creamy, low-fat sauce. This hearty dish is perfect for a warming breakfast, lunch, or dinner while keeping calories and protein right on target for your meal plan.

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NUTRITION

401kcal
Protein
35.9g
Fat
8.9g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1/4 cup Onion

1 clove Garlic

1/2 cup Low-Fat Milk

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F if you plan to finish the dish with a light broil for a slight golden touch on the top.

  • 2

    Dice the chicken breast into small bite-size pieces. Peel and cube the carrot, parsnip, and turnip; finely chop the onion and garlic.

  • 3

    Heat the olive oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant and slightly translucent.

  • 4

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

  • 5

    Stir in the cubed root vegetables and cook for about 5 minutes, letting them soften slightly.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients evenly.

  • 7

    Pour in the low-fat milk and low-sodium chicken broth while stirring continuously to prevent lumps, allowing the sauce to gradually thicken.

  • 8

    Season with salt and pepper to taste. Let the mixture simmer for an additional 5 minutes, or until the vegetables are tender and the sauce reaches a creamy consistency.

  • 9

    For an optional light crust finish, transfer the mixture to an oven-safe dish and place under the broiler for 3-5 minutes until the top is lightly golden. Alternatively, serve straight from the skillet for a rustic presentation.

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 pot pie that lightens up traditional flavors using lean chicken breast and a medley of root vegetables, simmered in a creamy, low-fat sauce. This hearty dish is perfect for a warming breakfast, lunch, or dinner while keeping calories and protein right on target for your meal plan.

NUTRITION

401kcal
Protein
35.9g
Fat
8.9g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Turnip

1/4 cup Onion

1 clove Garlic

1/2 cup Low-Fat Milk

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F if you plan to finish the dish with a light broil for a slight golden touch on the top.

  • 2

    Dice the chicken breast into small bite-size pieces. Peel and cube the carrot, parsnip, and turnip; finely chop the onion and garlic.

  • 3

    Heat the olive oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant and slightly translucent.

  • 4

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

  • 5

    Stir in the cubed root vegetables and cook for about 5 minutes, letting them soften slightly.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients evenly.

  • 7

    Pour in the low-fat milk and low-sodium chicken broth while stirring continuously to prevent lumps, allowing the sauce to gradually thicken.

  • 8

    Season with salt and pepper to taste. Let the mixture simmer for an additional 5 minutes, or until the vegetables are tender and the sauce reaches a creamy consistency.

  • 9

    For an optional light crust finish, transfer the mixture to an oven-safe dish and place under the broiler for 3-5 minutes until the top is lightly golden. Alternatively, serve straight from the skillet for a rustic presentation.