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 twist on the classic pot pie with tender chicken, colorful root vegetables, and a light, creamy sauce enriched with nonfat Greek yogurt. This dish brings warmth, savory herbs, and a satisfying creaminess, all while keeping the calories and protein perfectly balanced for your meal plan.

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NUTRITION

375kcal
Protein
44.9g
Fat
8.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Parsnip

1/4 cup diced Celery

1/4 cup diced Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add olive oil.

  • 2

    Sauté diced onions, garlic, carrots, parsnips, and celery for about 4-5 minutes until they begin to soften.

  • 3

    Add the diced chicken breast to the pan and cook until lightly browned on all sides, about 5-6 minutes.

  • 4

    Pour in the low sodium chicken broth and allow the mixture to simmer for 3-4 minutes to meld the flavors.

  • 5

    Stir in the nonfat Greek yogurt along with dried thyme, dried rosemary, salt, and pepper. Mix well until the sauce is creamy and evenly distributed.

  • 6

    Lower the heat and simmer the mixture for an additional 3 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Taste and adjust seasonings as needed. Serve warm, enjoying the comforting flavors and light creaminess of this 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

Enjoy a comforting twist on the classic pot pie with tender chicken, colorful root vegetables, and a light, creamy sauce enriched with nonfat Greek yogurt. This dish brings warmth, savory herbs, and a satisfying creaminess, all while keeping the calories and protein perfectly balanced for your meal plan.

NUTRITION

375kcal
Protein
44.9g
Fat
8.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Parsnip

1/4 cup diced Celery

1/4 cup diced Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add olive oil.

  • 2

    Sauté diced onions, garlic, carrots, parsnips, and celery for about 4-5 minutes until they begin to soften.

  • 3

    Add the diced chicken breast to the pan and cook until lightly browned on all sides, about 5-6 minutes.

  • 4

    Pour in the low sodium chicken broth and allow the mixture to simmer for 3-4 minutes to meld the flavors.

  • 5

    Stir in the nonfat Greek yogurt along with dried thyme, dried rosemary, salt, and pepper. Mix well until the sauce is creamy and evenly distributed.

  • 6

    Lower the heat and simmer the mixture for an additional 3 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Taste and adjust seasonings as needed. Serve warm, enjoying the comforting flavors and light creaminess of this pot pie.