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

A comforting twist on the classic pot pie that’s been lightened up for a balanced meal. Tender chicken, sweet root vegetables, and a medley of peas and onions are enveloped in a creamy, low-calorie sauce, perfect for breakfast, lunch, or dinner.

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NUTRITION

339kcal
Protein
36.4g
Fat
8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 cup Frozen Green Peas

1/4 small Onion

1/4 cup Skim Milk

1/2 cup Low-Sodium Chicken Broth

2 tbsp Low-Fat Greek Yogurt

1 tsp Olive Oil

1 tsp Whole Wheat Flour

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into small cubes. Season lightly with salt and pepper.

  • 3

    Chop the carrot, parsnip, and onion into bite-sized pieces.

  • 4

    Sauté the onions in the skillet until translucent, then add the chicken cubes and cook until lightly browned.

  • 5

    Stir in the chopped carrots and parsnip, cooking for 3-4 minutes until they begin to soften.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir to evenly coat the ingredients, creating a light roux.

  • 7

    Gradually pour in the low-sodium chicken broth and skim milk, stirring constantly to avoid lumps.

  • 8

    Add the frozen peas and continue to simmer for about 5 minutes until the vegetables are tender and the sauce thickens slightly.

  • 9

    Remove the skillet from heat and stir in the low-fat Greek yogurt to achieve a creamy texture.

  • 10

    Taste and adjust seasoning with salt and black pepper as needed, then serve warm.

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

A comforting twist on the classic pot pie that’s been lightened up for a balanced meal. Tender chicken, sweet root vegetables, and a medley of peas and onions are enveloped in a creamy, low-calorie sauce, perfect for breakfast, lunch, or dinner.

NUTRITION

339kcal
Protein
36.4g
Fat
8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 cup Frozen Green Peas

1/4 small Onion

1/4 cup Skim Milk

1/2 cup Low-Sodium Chicken Broth

2 tbsp Low-Fat Greek Yogurt

1 tsp Olive Oil

1 tsp Whole Wheat Flour

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into small cubes. Season lightly with salt and pepper.

  • 3

    Chop the carrot, parsnip, and onion into bite-sized pieces.

  • 4

    Sauté the onions in the skillet until translucent, then add the chicken cubes and cook until lightly browned.

  • 5

    Stir in the chopped carrots and parsnip, cooking for 3-4 minutes until they begin to soften.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir to evenly coat the ingredients, creating a light roux.

  • 7

    Gradually pour in the low-sodium chicken broth and skim milk, stirring constantly to avoid lumps.

  • 8

    Add the frozen peas and continue to simmer for about 5 minutes until the vegetables are tender and the sauce thickens slightly.

  • 9

    Remove the skillet from heat and stir in the low-fat Greek yogurt to achieve a creamy texture.

  • 10

    Taste and adjust seasoning with salt and black pepper as needed, then serve warm.