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 bursting with tender chicken, sweet root vegetables, and aromatic herbs all simmered in a light, creamy sauce. This hearty yet healthy dish delivers a warm embrace of flavors in every spoonful.

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NUTRITION

394kcal
Protein
36.2g
Fat
8.9g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, cooked

1 cup Mixed Root Vegetables (Carrots & Parsnips)

1/4 cup diced Yellow Onion

1/4 cup diced Celery

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Herbs and Spices to taste

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PREPARATION

  • 1

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

  • 2

    Sauté the diced onion and celery until translucent (2-3 minutes).

  • 3

    Add the mixed root vegetables and continue to sauté for another 5 minutes until slightly tender.

  • 4

    Sprinkle in the whole wheat flour and stir well to coat the vegetables evenly, allowing the flour to cook slightly for about a minute.

  • 5

    Pour in the chicken broth and stir continuously to avoid lumps. Bring to a light simmer to begin thickening the sauce.

  • 6

    Add the diced, cooked chicken breast and mix in the herbs (thyme, rosemary), salt, and pepper.

  • 7

    Lower the heat and stir in the Low-Fat Greek Yogurt to create a creamy texture. Allow the mixture to simmer for an additional 3-5 minutes without boiling to maintain the creaminess.

  • 8

    Taste and adjust seasonings if necessary, then serve hot as a comforting, light pot pie style dish.

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 bursting with tender chicken, sweet root vegetables, and aromatic herbs all simmered in a light, creamy sauce. This hearty yet healthy dish delivers a warm embrace of flavors in every spoonful.

NUTRITION

394kcal
Protein
36.2g
Fat
8.9g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, cooked

1 cup Mixed Root Vegetables (Carrots & Parsnips)

1/4 cup diced Yellow Onion

1/4 cup diced Celery

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Herbs and Spices to taste

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion and celery until translucent (2-3 minutes).

  • 3

    Add the mixed root vegetables and continue to sauté for another 5 minutes until slightly tender.

  • 4

    Sprinkle in the whole wheat flour and stir well to coat the vegetables evenly, allowing the flour to cook slightly for about a minute.

  • 5

    Pour in the chicken broth and stir continuously to avoid lumps. Bring to a light simmer to begin thickening the sauce.

  • 6

    Add the diced, cooked chicken breast and mix in the herbs (thyme, rosemary), salt, and pepper.

  • 7

    Lower the heat and stir in the Low-Fat Greek Yogurt to create a creamy texture. Allow the mixture to simmer for an additional 3-5 minutes without boiling to maintain the creaminess.

  • 8

    Taste and adjust seasonings if necessary, then serve hot as a comforting, light pot pie style dish.