Name: Lightened-Up Creamy Chicken Pot Pie with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Chicken Breast; 1 medium Carrot; 1 small Parsnip; 2 sticks Celery; 1/4 cup Frozen Peas; 1/4 cup Low-Fat Milk; 1 tbsp Whole Wheat Flour; 1 tsp Olive Oil; 1/4 cup Low-Sodium Chicken Broth

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

Savor a comforting yet lighter twist on a classic pot pie, loaded with tender chicken, hearty root vegetables, and a velvety, low-fat creamy sauce. This dish brings warmth and wholesome nourishment with each bite, perfect for any meal of the day.

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NUTRITION

Protein

34.7g

Fat

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

2 sticks Celery

1/4 cup Frozen Peas

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

1
Preheat a non-stick skillet over medium heat and add olive oil.
2
Dice the chicken breast into small cubes, season lightly with salt and pepper, and sauté until lightly browned and cooked through.
3
Chop the carrot, parsnip, and celery into uniform bite-sized pieces.
4
Add the chopped vegetables to the skillet with the chicken and sauté for 3-4 minutes until they begin to soften.
5
Sprinkle the whole wheat flour over the mixture and stir to evenly coat the ingredients.
6
Gradually pour in the low-sodium chicken broth and low-fat milk, stirring continuously to form a light, creamy sauce.
7
Mix in the frozen peas, letting the sauce simmer for an additional 3-5 minutes until the vegetables are tender and the sauce thickens slightly.
8
Adjust seasonings as needed, then serve warm as a comforting main dish.