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 bowl of creamy chicken pot pie reimagined in a light version. Tender chicken breast mingles with sweet root vegetables, peas, and a velvety, herbed Greek yogurt cream sauce, creating a delicious and satisfying meal perfect for any time of day.

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NUTRITION

412kcal
Protein
42.3g
Fat
9.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup diced Carrot

0.5 cup diced Parsnip

0.25 cup Frozen Peas

0.25 cup Low-Fat Greek Yogurt

0.33 cup Low-Sodium Chicken Broth

0.25 cup diced Onion

1 clove Garlic

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the diced carrots and parsnips, cooking for about 5 minutes until they begin to soften.

  • 4

    Stir in the whole wheat flour and cook for another minute to remove any raw taste.

  • 5

    Pour in the low-sodium chicken broth and add the low-fat Greek yogurt, stirring continuously to create a light cream sauce.

  • 6

    Add the diced chicken breast along with the dried thyme, rosemary, salt, and pepper.

  • 7

    Allow the mixture to simmer for about 8-10 minutes until the chicken is fully cooked and vegetables are tender.

  • 8

    Stir in the frozen peas and cook for an additional 2 minutes.

  • 9

    Serve the lightened-up creamy chicken pot pie warm. Enjoy!

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 bowl of creamy chicken pot pie reimagined in a light version. Tender chicken breast mingles with sweet root vegetables, peas, and a velvety, herbed Greek yogurt cream sauce, creating a delicious and satisfying meal perfect for any time of day.

NUTRITION

412kcal
Protein
42.3g
Fat
9.4g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup diced Carrot

0.5 cup diced Parsnip

0.25 cup Frozen Peas

0.25 cup Low-Fat Greek Yogurt

0.33 cup Low-Sodium Chicken Broth

0.25 cup diced Onion

1 clove Garlic

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Sauté the diced onion and minced garlic until translucent and fragrant.

  • 3

    Add the diced carrots and parsnips, cooking for about 5 minutes until they begin to soften.

  • 4

    Stir in the whole wheat flour and cook for another minute to remove any raw taste.

  • 5

    Pour in the low-sodium chicken broth and add the low-fat Greek yogurt, stirring continuously to create a light cream sauce.

  • 6

    Add the diced chicken breast along with the dried thyme, rosemary, salt, and pepper.

  • 7

    Allow the mixture to simmer for about 8-10 minutes until the chicken is fully cooked and vegetables are tender.

  • 8

    Stir in the frozen peas and cook for an additional 2 minutes.

  • 9

    Serve the lightened-up creamy chicken pot pie warm. Enjoy!