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 comforting yet healthful twist on the classic pot pie. Tender chunks of roasted chicken and a medley of root vegetables are enveloped in a light, creamy sauce accented by Greek yogurt, all topped with a crisp, whole wheat pastry crust. This dish delivers a satisfying balance of protein and wholesome goodness without the heft of a traditional pot pie.

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NUTRITION

492kcal
Protein
48.2g
Fat
11.0g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Root Vegetables

1/4 cup Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Chicken Broth

1 serving Whole Wheat Pastry Crust

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PREPARATION

  • 1

    Preheat your oven to 375°F. In a medium saucepan, warm the chicken broth over low heat.

  • 2

    In a skillet, lightly sauté the diced onion until translucent. Add the mixed root vegetables and cook for 3-4 minutes to soften slightly.

  • 3

    Add the shredded or diced roasted chicken to the skillet and stir to combine with the vegetables.

  • 4

    Stir in the warm chicken broth and nonfat Greek yogurt to create a light creamy sauce. Mix well and bring the mixture to a gentle simmer.

  • 5

    Transfer the chicken and vegetable mixture into a small oven-safe baking dish. Lay the whole wheat pastry crust over the top, tucking in the edges.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbling.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy your lightened-up pot pie as a hearty meal for breakfast, lunch, or dinner.

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 comforting yet healthful twist on the classic pot pie. Tender chunks of roasted chicken and a medley of root vegetables are enveloped in a light, creamy sauce accented by Greek yogurt, all topped with a crisp, whole wheat pastry crust. This dish delivers a satisfying balance of protein and wholesome goodness without the heft of a traditional pot pie.

NUTRITION

492kcal
Protein
48.2g
Fat
11.0g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Root Vegetables

1/4 cup Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Chicken Broth

1 serving Whole Wheat Pastry Crust

PREPARATION

  • 1

    Preheat your oven to 375°F. In a medium saucepan, warm the chicken broth over low heat.

  • 2

    In a skillet, lightly sauté the diced onion until translucent. Add the mixed root vegetables and cook for 3-4 minutes to soften slightly.

  • 3

    Add the shredded or diced roasted chicken to the skillet and stir to combine with the vegetables.

  • 4

    Stir in the warm chicken broth and nonfat Greek yogurt to create a light creamy sauce. Mix well and bring the mixture to a gentle simmer.

  • 5

    Transfer the chicken and vegetable mixture into a small oven-safe baking dish. Lay the whole wheat pastry crust over the top, tucking in the edges.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbling.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy your lightened-up pot pie as a hearty meal for breakfast, lunch, or dinner.