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, yet light pot pie featuring tender chicken breast, a medley of sweet root vegetables, and a creamy mashed cauliflower topping enhanced with nonfat Greek yogurt. This wholesome dish offers hearty flavor and satisfying textures in a healthier twist on a classic favorite.

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NUTRITION

324kcal
Protein
43.0g
Fat
8.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

Herbs and Spices to taste (Thyme, Rosemary, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Heat a skillet over medium heat with the olive oil. Sauté diced chicken breast until lightly browned, then remove and set aside.

  • 3

    In the same skillet, add chopped carrot and parsnip; sauté until they begin to soften, about 5 minutes.

  • 4

    Add low-sodium chicken broth and herbs (thyme, rosemary, salt, and pepper) to the vegetables. Stir in the chicken and let simmer for 3-4 minutes.

  • 5

    Meanwhile, steam the cauliflower until very tender, about 8 minutes.

  • 6

    Transfer the steamed cauliflower into a blender or food processor, add nonfat Greek yogurt, and blend until smooth to form your creamy topping.

  • 7

    Pour the chicken and vegetable mixture into an ovenproof dish. Spread the cauliflower topping evenly over the filling.

  • 8

    Bake in the preheated oven for 15-20 minutes or until the topping is slightly golden and the mixture is bubbling.

  • 9

    Remove from the oven, let cool slightly, and serve warm.

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, yet light pot pie featuring tender chicken breast, a medley of sweet root vegetables, and a creamy mashed cauliflower topping enhanced with nonfat Greek yogurt. This wholesome dish offers hearty flavor and satisfying textures in a healthier twist on a classic favorite.

NUTRITION

324kcal
Protein
43.0g
Fat
8.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

Herbs and Spices to taste (Thyme, Rosemary, Salt, Pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Heat a skillet over medium heat with the olive oil. Sauté diced chicken breast until lightly browned, then remove and set aside.

  • 3

    In the same skillet, add chopped carrot and parsnip; sauté until they begin to soften, about 5 minutes.

  • 4

    Add low-sodium chicken broth and herbs (thyme, rosemary, salt, and pepper) to the vegetables. Stir in the chicken and let simmer for 3-4 minutes.

  • 5

    Meanwhile, steam the cauliflower until very tender, about 8 minutes.

  • 6

    Transfer the steamed cauliflower into a blender or food processor, add nonfat Greek yogurt, and blend until smooth to form your creamy topping.

  • 7

    Pour the chicken and vegetable mixture into an ovenproof dish. Spread the cauliflower topping evenly over the filling.

  • 8

    Bake in the preheated oven for 15-20 minutes or until the topping is slightly golden and the mixture is bubbling.

  • 9

    Remove from the oven, let cool slightly, and serve warm.