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 hearty yet light pot pie featuring tender chicken breast, sweet and earthy root vegetables, and a velvety, low-fat creamy sauce accented by herbs. This dish captures the comforting essence of a traditional pot pie while keeping the calories in check, perfect for a balanced meal at breakfast, lunch, or dinner.

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NUTRITION

361kcal
Protein
41.6g
Fat
8.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Parsnip

1/4 medium diced Onion

1/4 cup Green Peas

1/4 cup Nonfat Greek Yogurt

1/2 cup Chicken Broth

1 teaspoon Olive Oil

Seasonings: salt, pepper, thyme

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PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add the olive oil.

  • 2

    Sauté the diced onion until translucent, then add the diced carrots and parsnips. Stir for 3-4 minutes until slightly softened.

  • 3

    Add the diced chicken breast to the pan and cook until lightly browned on all sides.

  • 4

    Pour in the chicken broth and allow the mixture to simmer for about 5 minutes, until the vegetables start to become tender.

  • 5

    Stir in the green peas and nonfat Greek yogurt, then season with salt, pepper, and thyme. Mix well to create a creamy sauce.

  • 6

    Reduce the heat and let the filling simmer for another 3 minutes to meld the flavors.

  • 7

    Serve warm as a comforting pot pie filling, perfect on its own or atop a light crust substitute like a steamed cauliflower mash if desired.

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 hearty yet light pot pie featuring tender chicken breast, sweet and earthy root vegetables, and a velvety, low-fat creamy sauce accented by herbs. This dish captures the comforting essence of a traditional pot pie while keeping the calories in check, perfect for a balanced meal at breakfast, lunch, or dinner.

NUTRITION

361kcal
Protein
41.6g
Fat
8.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Parsnip

1/4 medium diced Onion

1/4 cup Green Peas

1/4 cup Nonfat Greek Yogurt

1/2 cup Chicken Broth

1 teaspoon Olive Oil

Seasonings: salt, pepper, thyme

PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add the olive oil.

  • 2

    Sauté the diced onion until translucent, then add the diced carrots and parsnips. Stir for 3-4 minutes until slightly softened.

  • 3

    Add the diced chicken breast to the pan and cook until lightly browned on all sides.

  • 4

    Pour in the chicken broth and allow the mixture to simmer for about 5 minutes, until the vegetables start to become tender.

  • 5

    Stir in the green peas and nonfat Greek yogurt, then season with salt, pepper, and thyme. Mix well to create a creamy sauce.

  • 6

    Reduce the heat and let the filling simmer for another 3 minutes to meld the flavors.

  • 7

    Serve warm as a comforting pot pie filling, perfect on its own or atop a light crust substitute like a steamed cauliflower mash if desired.