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 comforting pot pie with tender chicken breast and a mix of sweet root vegetables in a light creamy sauce, perfect for any meal of the day. This dish provides a satisfying balance of savory flavors and hearty textures without tipping the calorie scale.

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NUTRITION

332kcal
Protein
36.4g
Fat
8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 cup chopped Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into bite-sized pieces and season with salt, pepper, and fresh thyme.

  • 3

    Sauté the chicken in the skillet until lightly browned, about 4-5 minutes. Remove and set aside.

  • 4

    In the same skillet, add diced onion, celery, chopped carrot, and parsnip. Sauté for 5-7 minutes until the vegetables begin to soften.

  • 5

    Sprinkle in the whole wheat flour and stir well to coat the vegetables.

  • 6

    Pour in the low-sodium chicken broth and allow the mixture to simmer for 3-4 minutes, stirring frequently as the sauce begins to thicken.

  • 7

    Return the chicken to the skillet and gently stir in the nonfat Greek yogurt. Allow the sauce to heat through without boiling to maintain its creaminess, about 2 minutes.

  • 8

    Adjust seasonings with salt and pepper to taste, then remove from heat.

  • 9

    Serve warm as a comforting, light pot pie-style dish perfect for breakfast, lunch, or dinner.

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 comforting pot pie with tender chicken breast and a mix of sweet root vegetables in a light creamy sauce, perfect for any meal of the day. This dish provides a satisfying balance of savory flavors and hearty textures without tipping the calorie scale.

NUTRITION

332kcal
Protein
36.4g
Fat
8g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 cup chopped Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into bite-sized pieces and season with salt, pepper, and fresh thyme.

  • 3

    Sauté the chicken in the skillet until lightly browned, about 4-5 minutes. Remove and set aside.

  • 4

    In the same skillet, add diced onion, celery, chopped carrot, and parsnip. Sauté for 5-7 minutes until the vegetables begin to soften.

  • 5

    Sprinkle in the whole wheat flour and stir well to coat the vegetables.

  • 6

    Pour in the low-sodium chicken broth and allow the mixture to simmer for 3-4 minutes, stirring frequently as the sauce begins to thicken.

  • 7

    Return the chicken to the skillet and gently stir in the nonfat Greek yogurt. Allow the sauce to heat through without boiling to maintain its creaminess, about 2 minutes.

  • 8

    Adjust seasonings with salt and pepper to taste, then remove from heat.

  • 9

    Serve warm as a comforting, light pot pie-style dish perfect for breakfast, lunch, or dinner.