Creamy Chicken and Root Vegetable Skillet Pot Pie

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

Creamy Chicken and Root Vegetable Skillet Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Root Vegetable Skillet Pot Pie

A comforting skillet pot pie featuring tender chicken breast, a medley of root vegetables, and a light, creamy sauce that ties it all together. This dish offers a cozy balance of flavors and textures with a savory creaminess, perfect for a filling meal.

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NUTRITION

535kcal
Protein
40.3g
Fat
16.6g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 cup diced Turnip

1/2 cup Frozen Peas

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Whole Wheat Flour

1/4 medium Onion, diced

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PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3 minutes.

  • 2

    Add the chicken breast (cut into bite-sized pieces) to the skillet and cook until lightly browned on all sides.

  • 3

    Stir in diced carrot, chopped parsnip, and diced turnip. Sauté the vegetables with the chicken for about 5 minutes.

  • 4

    Sprinkle in the whole wheat flour and stir well to coat the ingredients, allowing the flour to lightly toast for about 1 minute.

  • 5

    Gradually stir in a small amount of water or low-sodium chicken broth to help deglaze the pan while forming a creamy sauce. Continue stirring until the mixture begins to thicken.

  • 6

    Lower the heat and mix in the frozen peas and nonfat Greek yogurt, stirring gently to combine everything into a cohesive, creamy sauce.

  • 7

    Cover the skillet and let it simmer on low heat for an additional 5-7 minutes, or until the vegetables are tender and the chicken is fully cooked.

  • 8

    Taste and adjust seasoning if needed before serving.

Creamy Chicken and Root Vegetable Skillet Pot Pie

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

Creamy Chicken and Root Vegetable Skillet Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken and Root Vegetable Skillet Pot Pie

A comforting skillet pot pie featuring tender chicken breast, a medley of root vegetables, and a light, creamy sauce that ties it all together. This dish offers a cozy balance of flavors and textures with a savory creaminess, perfect for a filling meal.

NUTRITION

535kcal
Protein
40.3g
Fat
16.6g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 cup diced Turnip

1/2 cup Frozen Peas

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Whole Wheat Flour

1/4 medium Onion, diced

PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3 minutes.

  • 2

    Add the chicken breast (cut into bite-sized pieces) to the skillet and cook until lightly browned on all sides.

  • 3

    Stir in diced carrot, chopped parsnip, and diced turnip. Sauté the vegetables with the chicken for about 5 minutes.

  • 4

    Sprinkle in the whole wheat flour and stir well to coat the ingredients, allowing the flour to lightly toast for about 1 minute.

  • 5

    Gradually stir in a small amount of water or low-sodium chicken broth to help deglaze the pan while forming a creamy sauce. Continue stirring until the mixture begins to thicken.

  • 6

    Lower the heat and mix in the frozen peas and nonfat Greek yogurt, stirring gently to combine everything into a cohesive, creamy sauce.

  • 7

    Cover the skillet and let it simmer on low heat for an additional 5-7 minutes, or until the vegetables are tender and the chicken is fully cooked.

  • 8

    Taste and adjust seasoning if needed before serving.