Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

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

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

Enjoy a lighter twist on a classic pot pie with tender chicken breast and a medley of root vegetables enveloped in a creamy, tangy sauce, all crowned with a crisp sheet of whole wheat phyllo dough. This comforting dish is heart-warming yet refined, perfect for any meal of the day.

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NUTRITION

514kcal
Protein
49.1g
Fat
9.1g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Yukon Gold Potato

0.5 small Onion

0.25 cup Low-Fat Greek Yogurt

0.5 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 sheet Whole Wheat Phyllo Dough

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Peel and chop the carrot, parsnip, potato, and onion into evenly sized small cubes.

  • 4

    Heat olive oil in a skillet over medium heat. Sauté the onion until translucent, then add the carrot, parsnip, and potato. Cook for about 5 minutes until the vegetables begin to soften.

  • 5

    Stir in the chicken pieces and continue cooking until they are lightly browned on all sides.

  • 6

    Pour in the low-sodium chicken broth and allow the mixture to simmer for another 5 minutes. Stir in the low-fat Greek yogurt to create a light creamy sauce and mix well.

  • 7

    Transfer the chicken and vegetable mixture into an oven-safe baking dish. Lay the phyllo dough sheet over the top, gently pressing it to conform to the edges.

  • 8

    Bake in the preheated oven for approximately 20 minutes, or until the phyllo top is golden and crisp.

  • 9

    Remove from the oven and let it cool for a couple of minutes before serving.

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

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

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken and Root Vegetable Pot Pie

Enjoy a lighter twist on a classic pot pie with tender chicken breast and a medley of root vegetables enveloped in a creamy, tangy sauce, all crowned with a crisp sheet of whole wheat phyllo dough. This comforting dish is heart-warming yet refined, perfect for any meal of the day.

NUTRITION

514kcal
Protein
49.1g
Fat
9.1g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Yukon Gold Potato

0.5 small Onion

0.25 cup Low-Fat Greek Yogurt

0.5 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 sheet Whole Wheat Phyllo Dough

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Peel and chop the carrot, parsnip, potato, and onion into evenly sized small cubes.

  • 4

    Heat olive oil in a skillet over medium heat. Sauté the onion until translucent, then add the carrot, parsnip, and potato. Cook for about 5 minutes until the vegetables begin to soften.

  • 5

    Stir in the chicken pieces and continue cooking until they are lightly browned on all sides.

  • 6

    Pour in the low-sodium chicken broth and allow the mixture to simmer for another 5 minutes. Stir in the low-fat Greek yogurt to create a light creamy sauce and mix well.

  • 7

    Transfer the chicken and vegetable mixture into an oven-safe baking dish. Lay the phyllo dough sheet over the top, gently pressing it to conform to the edges.

  • 8

    Bake in the preheated oven for approximately 20 minutes, or until the phyllo top is golden and crisp.

  • 9

    Remove from the oven and let it cool for a couple of minutes before serving.