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

A heartwarming, lighter take on a classic pot pie with tender chicken, earthy root vegetables, and a creamy vegetable filling topped with a savory mashed cauliflower crust. This dish offers a comforting finish with a balance of flavors and fresh herbs.

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NUTRITION

424kcal
Protein
45.7g
Fat
7.8g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1/4 cup Frozen Peas

1/2 cup Low Sodium Chicken Broth

1/4 cup Low Fat Milk

1 tbsp Whole Wheat Flour

1 cup Riced Cauliflower

1 tsp Light Butter

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a non-stick skillet over medium heat, lightly spray a bit of oil. Sauté the chopped onion, minced garlic, diced carrot, and sliced parsnip for about 5 minutes until softened.

  • 3

    Add diced chicken breast to the skillet and cook until lightly browned on all sides, about 4-5 minutes.

  • 4

    Sprinkle in the whole wheat flour and stir for 1 minute. Gradually pour in the low sodium chicken broth and low fat milk, stirring constantly until the mixture thickens, about 2-3 minutes.

  • 5

    Mix in the frozen peas and season with salt, pepper, and your favorite herbs (like thyme or rosemary). Remove the skillet from heat.

  • 6

    For the topping, steam or microwave the riced cauliflower until tender. Stir in the light butter and season slightly, then spread evenly over the chicken and vegetable mixture in an oven-safe dish.

  • 7

    Place the dish in the oven and bake for 15-20 minutes until the cauliflower topping starts to turn golden.

  • 8

    Remove from the oven and let sit for a few minutes before serving. Enjoy your lightened-up, creamy pot pie!

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

A heartwarming, lighter take on a classic pot pie with tender chicken, earthy root vegetables, and a creamy vegetable filling topped with a savory mashed cauliflower crust. This dish offers a comforting finish with a balance of flavors and fresh herbs.

NUTRITION

424kcal
Protein
45.7g
Fat
7.8g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1/4 cup Frozen Peas

1/2 cup Low Sodium Chicken Broth

1/4 cup Low Fat Milk

1 tbsp Whole Wheat Flour

1 cup Riced Cauliflower

1 tsp Light Butter

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a non-stick skillet over medium heat, lightly spray a bit of oil. Sauté the chopped onion, minced garlic, diced carrot, and sliced parsnip for about 5 minutes until softened.

  • 3

    Add diced chicken breast to the skillet and cook until lightly browned on all sides, about 4-5 minutes.

  • 4

    Sprinkle in the whole wheat flour and stir for 1 minute. Gradually pour in the low sodium chicken broth and low fat milk, stirring constantly until the mixture thickens, about 2-3 minutes.

  • 5

    Mix in the frozen peas and season with salt, pepper, and your favorite herbs (like thyme or rosemary). Remove the skillet from heat.

  • 6

    For the topping, steam or microwave the riced cauliflower until tender. Stir in the light butter and season slightly, then spread evenly over the chicken and vegetable mixture in an oven-safe dish.

  • 7

    Place the dish in the oven and bake for 15-20 minutes until the cauliflower topping starts to turn golden.

  • 8

    Remove from the oven and let sit for a few minutes before serving. Enjoy your lightened-up, creamy pot pie!