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 wholesome twist on the classic pot pie; tender pieces of chicken mingle with sweet carrots, earthy parsnips, and a hint of onion in a light creamy sauce, all crowned with a delicate whole wheat biscuit topping. This dish offers comfort with a cleaner, protein-packed profile perfect for a satisfying meal any time of day.

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NUTRITION

440kcal
Protein
40.4g
Fat
4.8g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 serving Whole Wheat Biscuit Topping

1 clove Garlic

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Peel and chop the carrot and parsnip into similar-sized chunks. Finely dice the onion and mince the garlic.

  • 3

    In a medium saucepan, over medium heat, sauté the garlic, onion, and thyme sprigs with a light spray of olive oil (or a splash of water for fat-free option) until the onion softens, about 3-4 minutes.

  • 4

    Add the chopped carrots and parsnips to the saucepan and cook for another 5 minutes until they begin to soften.

  • 5

    Stir in the chicken pieces and cook until lightly browned, about 3-4 minutes. Pour in the low-sodium chicken broth and allow the mixture to simmer for 5 minutes until the vegetables are tender and chicken is cooked through.

  • 6

    Reduce the heat to low and mix in the low-fat Greek yogurt to create a creamy sauce. Season with salt and pepper to taste. Remove the thyme sprigs.

  • 7

    Transfer the mixture into a small oven-safe baking dish. Top evenly with the whole wheat biscuit topping.

  • 8

    Bake in the preheated oven for 12-15 minutes, or until the biscuit topping is lightly golden and the filling is bubbling.

  • 9

    Let the pot pie cool for a couple of minutes before serving to allow the flavors to meld.

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 wholesome twist on the classic pot pie; tender pieces of chicken mingle with sweet carrots, earthy parsnips, and a hint of onion in a light creamy sauce, all crowned with a delicate whole wheat biscuit topping. This dish offers comfort with a cleaner, protein-packed profile perfect for a satisfying meal any time of day.

NUTRITION

440kcal
Protein
40.4g
Fat
4.8g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 serving Whole Wheat Biscuit Topping

1 clove Garlic

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Peel and chop the carrot and parsnip into similar-sized chunks. Finely dice the onion and mince the garlic.

  • 3

    In a medium saucepan, over medium heat, sauté the garlic, onion, and thyme sprigs with a light spray of olive oil (or a splash of water for fat-free option) until the onion softens, about 3-4 minutes.

  • 4

    Add the chopped carrots and parsnips to the saucepan and cook for another 5 minutes until they begin to soften.

  • 5

    Stir in the chicken pieces and cook until lightly browned, about 3-4 minutes. Pour in the low-sodium chicken broth and allow the mixture to simmer for 5 minutes until the vegetables are tender and chicken is cooked through.

  • 6

    Reduce the heat to low and mix in the low-fat Greek yogurt to create a creamy sauce. Season with salt and pepper to taste. Remove the thyme sprigs.

  • 7

    Transfer the mixture into a small oven-safe baking dish. Top evenly with the whole wheat biscuit topping.

  • 8

    Bake in the preheated oven for 12-15 minutes, or until the biscuit topping is lightly golden and the filling is bubbling.

  • 9

    Let the pot pie cool for a couple of minutes before serving to allow the flavors to meld.