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 pot pie reimagined with lean chicken breast, tender root vegetables, and a velvety, low-fat creamy sauce. This lighter version delivers satisfying flavor and a balance of protein and wholesome goodness perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

368kcal
Protein
37.5g
Fat
4.5g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

0.25 cup diced Onion

0.5 cup Low-Fat Milk (2%)

2 tbsp Plain Non-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

0.5 cup Low-Sodium Chicken Broth

Herbs & Spices to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking spray if desired.

  • 2

    Dice the chicken breast into small cubes and season with salt, pepper, thyme, and rosemary.

  • 3

    Sauté the chicken until lightly browned, then remove from the pan.

  • 4

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

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly, cooking for about 1 minute.

  • 6

    Slowly pour in the low-sodium chicken broth and low-fat milk, stirring continuously to create a smooth sauce.

  • 7

    Return the chicken to the skillet and bring the mixture to a gentle simmer. Allow it to cook for another 5 minutes until the sauce thickens slightly.

  • 8

    Stir in the Greek yogurt off the heat to maintain its creaminess and adjust seasoning with additional herbs and spices as desired.

  • 9

    Serve warm and enjoy your lightened-up creamy chicken and root vegetable 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 pot pie reimagined with lean chicken breast, tender root vegetables, and a velvety, low-fat creamy sauce. This lighter version delivers satisfying flavor and a balance of protein and wholesome goodness perfect for any meal of the day.

NUTRITION

368kcal
Protein
37.5g
Fat
4.5g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

0.25 cup diced Onion

0.5 cup Low-Fat Milk (2%)

2 tbsp Plain Non-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

0.5 cup Low-Sodium Chicken Broth

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly spray with cooking spray if desired.

  • 2

    Dice the chicken breast into small cubes and season with salt, pepper, thyme, and rosemary.

  • 3

    Sauté the chicken until lightly browned, then remove from the pan.

  • 4

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

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly, cooking for about 1 minute.

  • 6

    Slowly pour in the low-sodium chicken broth and low-fat milk, stirring continuously to create a smooth sauce.

  • 7

    Return the chicken to the skillet and bring the mixture to a gentle simmer. Allow it to cook for another 5 minutes until the sauce thickens slightly.

  • 8

    Stir in the Greek yogurt off the heat to maintain its creaminess and adjust seasoning with additional herbs and spices as desired.

  • 9

    Serve warm and enjoy your lightened-up creamy chicken and root vegetable pot pie.