YOUR SOLIN GENERATED RECIPE
Creamy Lightened-Up Chicken Pot Pie with Root Vegetables
Enjoy a comforting twist on the classic chicken pot pie with a light and creamy sauce, tender chunks of chicken breast, and an assortment of wholesome root vegetables. This dish features a delicate mixture of carrots, parsnips, celery, and onions in a velvety low-fat milk and chicken broth base, thickened with whole wheat flour. Finished with a drizzle of olive oil and a sprinkle of fresh thyme, it’s a satisfying meal that’s as heartwarming as it is nutritious.
INGREDIENTS
4 ounces Chicken Breast
1 medium Carrot
1 stalk Celery
1/2 cup Parsnip (chopped)
1/4 medium Onion (diced)
1/2 cup Low-Sodium Chicken Broth
1/2 cup Low-Fat Milk
1 tablespoon Whole Wheat Flour
1/2 teaspoon Olive Oil
1 teaspoon Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and add olive oil.
Sauté diced onion for 2 minutes until soft, then add diced carrot, chopped celery, and parsnip. Cook for an additional 4-5 minutes until the vegetables begin to soften.
Meanwhile, dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper.
Add the chicken to the skillet with the vegetables and cook until lightly browned on all sides, about 4-5 minutes.
Sprinkle the whole wheat flour over the mixture and stir to coat the chicken and vegetables, cooking for about 1 minute to eliminate the raw flour taste.
Slowly pour in the low-sodium chicken broth and low-fat milk while stirring continuously to create a smooth, creamy sauce.
Allow the mixture to simmer gently for 5-7 minutes until the sauce has thickened and the chicken is cooked through.
Stir in fresh thyme and adjust seasoning with additional salt and pepper as needed.
Serve warm as a comforting main dish that combines hearty protein with nourishing root vegetables.