YOUR SOLIN GENERATED RECIPE
Lightened-Up Creamy Chicken and Root Vegetable Pot Pie
Enjoy a comforting twist on a classic pot pie that is lightened-up yet rich in flavor. Tender chicken mingles with sweet, roasted root vegetables in a creamy, herb-infused sauce, all topped with a delicate whole wheat crumb topping for a satisfying meal without the extra calories.
INGREDIENTS
4 oz Chicken Breast
1 medium Carrot
1 small Parsnip
1/4 medium Onion
1/2 cup Low Sodium Chicken Broth
1/4 cup Nonfat Greek Yogurt
1 tbsp Whole Wheat Flour
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Dice the chicken breast into bite sized pieces, peel and chop the carrot and parsnip into small cubes, and roughly chop the quartered onion.
Heat a non-stick skillet over medium heat and add the olive oil. Sauté the chicken until lightly browned on all sides, then remove and set aside.
In the same skillet, add the diced vegetables and sauté until they start to soften, about 5 minutes.
Sprinkle the whole wheat flour over the vegetables, stirring well to coat evenly. Gradually mix in the low sodium chicken broth to form a light, translucent sauce.
Return the chicken to the skillet and stir in the nonfat Greek yogurt. Lower the heat and let the mixture simmer for 3-4 minutes until slightly thickened and heated through.
Transfer the creamy chicken and vegetable mixture into a small ovenproof dish and place in the preheated oven. Bake for 8-10 minutes to meld the flavors and achieve a warm, comforting finish.
Serve hot and enjoy your lightened-up, creamy pot pie that delivers comforting flavors without the excess calories.