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 features tender chicken, sweet root vegetables, and a light, creamy sauce. This dish is perfect for a balanced dinner, offering warmth and hearty flavors with a lighter nutritional profile.

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NUTRITION

355kcal
Protein
36.2g
Fat
8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/4 medium Onion (35g)

1/2 cup Low-Sodium Chicken Broth (120ml)

1/4 cup Non-Fat Greek Yogurt (60g)

1 tbsp Whole Wheat Flour (8g)

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and 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 bite-sized pieces, and season lightly with salt and pepper.

  • 3

    Add the chicken to the skillet and sauté until browned on all sides, about 4-5 minutes. Remove and set aside.

  • 4

    In the same skillet, add diced onion, sliced carrots, and chopped parsnip. Sauté until the vegetables begin to soften, about 4 minutes.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly, cooking for another minute to remove the raw flour taste.

  • 6

    Gradually pour in the chicken broth while stirring, allowing the mixture to thicken slightly.

  • 7

    Return the chicken to the pan and stir in the non-fat Greek yogurt and dried thyme. Adjust seasoning with salt and pepper.

  • 8

    Reduce heat to low and simmer for 3-5 minutes until the flavors meld and the chicken is fully cooked.

  • 9

    Serve hot, enjoying the comfort of a classic pot pie in a lighter, wholesome format.

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 features tender chicken, sweet root vegetables, and a light, creamy sauce. This dish is perfect for a balanced dinner, offering warmth and hearty flavors with a lighter nutritional profile.

NUTRITION

355kcal
Protein
36.2g
Fat
8g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/4 medium Onion (35g)

1/2 cup Low-Sodium Chicken Broth (120ml)

1/4 cup Non-Fat Greek Yogurt (60g)

1 tbsp Whole Wheat Flour (8g)

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into bite-sized pieces, and season lightly with salt and pepper.

  • 3

    Add the chicken to the skillet and sauté until browned on all sides, about 4-5 minutes. Remove and set aside.

  • 4

    In the same skillet, add diced onion, sliced carrots, and chopped parsnip. Sauté until the vegetables begin to soften, about 4 minutes.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly, cooking for another minute to remove the raw flour taste.

  • 6

    Gradually pour in the chicken broth while stirring, allowing the mixture to thicken slightly.

  • 7

    Return the chicken to the pan and stir in the non-fat Greek yogurt and dried thyme. Adjust seasoning with salt and pepper.

  • 8

    Reduce heat to low and simmer for 3-5 minutes until the flavors meld and the chicken is fully cooked.

  • 9

    Serve hot, enjoying the comfort of a classic pot pie in a lighter, wholesome format.