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 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.

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NUTRITION

311kcal
Protein
35.4g
Fat
6.3g
Carbs
27g

SERVINGS

1 serving

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

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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 small cubes, and roughly chop the quartered onion.

  • 3

    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.

  • 4

    In the same skillet, add the diced vegetables and sauté until they start to soften, about 5 minutes.

  • 5

    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.

  • 6

    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.

  • 7

    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.

  • 8

    Serve hot and enjoy your lightened-up, creamy pot pie that delivers comforting flavors without the excess calories.

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 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.

NUTRITION

311kcal
Protein
35.4g
Fat
6.3g
Carbs
27g

SERVINGS

1 serving

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

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite sized pieces, peel and chop the carrot and parsnip into small cubes, and roughly chop the quartered onion.

  • 3

    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.

  • 4

    In the same skillet, add the diced vegetables and sauté until they start to soften, about 5 minutes.

  • 5

    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.

  • 6

    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.

  • 7

    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.

  • 8

    Serve hot and enjoy your lightened-up, creamy pot pie that delivers comforting flavors without the excess calories.