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.
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
Preheat a medium saucepan over medium heat and add the olive oil.
Sauté the diced onion until translucent, then add the diced carrots and parsnips. Stir for 3-4 minutes until slightly softened.
Add the diced chicken breast to the pan and cook until lightly browned on all sides.
Pour in the chicken broth and allow the mixture to simmer for about 5 minutes, until the vegetables start to become tender.
Stir in the green peas and nonfat Greek yogurt, then season with salt, pepper, and thyme. Mix well to create a creamy sauce.
Reduce the heat and let the filling simmer for another 3 minutes to meld the flavors.
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.