Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

Enjoy a comforting twist on the classic pot pie with tender chicken breast, a medley of root vegetables, and a light, creamy sauce. This dish brings warmth and heartiness with a fresh, vibrant taste that makes it a perfect wholesome meal for any time of day.

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NUTRITION

342kcal
Protein
31.6g
Fat
9g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 cup Green Peas

1/4 cup chopped Onion

1/2 cup Unsweetened Almond Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion for 2-3 minutes until softened, then add the diced carrots and parsnips. Cook for an additional 3-4 minutes.

  • 3

    Add the diced chicken breast to the skillet and cook until it is lightly browned on all sides.

  • 4

    Sprinkle the whole wheat flour over the ingredients and stir well to coat, cooking for about 1 minute to remove any raw flour taste.

  • 5

    Slowly pour in the unsweetened almond milk while stirring continuously, allowing the mixture to form a light, creamy sauce. If desired, add a splash of water or a bit of low-sodium chicken broth to thin it out.

  • 6

    Fold in the green peas and continue to simmer for another 2-3 minutes until the sauce thickens slightly and the vegetables are tender.

  • 7

    Check seasoning and adjust with salt and pepper if needed. Serve warm as a heartwarming meal.

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

Enjoy a comforting twist on the classic pot pie with tender chicken breast, a medley of root vegetables, and a light, creamy sauce. This dish brings warmth and heartiness with a fresh, vibrant taste that makes it a perfect wholesome meal for any time of day.

NUTRITION

342kcal
Protein
31.6g
Fat
9g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 cup Green Peas

1/4 cup chopped Onion

1/2 cup Unsweetened Almond Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the chopped onion for 2-3 minutes until softened, then add the diced carrots and parsnips. Cook for an additional 3-4 minutes.

  • 3

    Add the diced chicken breast to the skillet and cook until it is lightly browned on all sides.

  • 4

    Sprinkle the whole wheat flour over the ingredients and stir well to coat, cooking for about 1 minute to remove any raw flour taste.

  • 5

    Slowly pour in the unsweetened almond milk while stirring continuously, allowing the mixture to form a light, creamy sauce. If desired, add a splash of water or a bit of low-sodium chicken broth to thin it out.

  • 6

    Fold in the green peas and continue to simmer for another 2-3 minutes until the sauce thickens slightly and the vegetables are tender.

  • 7

    Check seasoning and adjust with salt and pepper if needed. Serve warm as a heartwarming meal.