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 light pot pie featuring tender chunks of chicken breast paired with a medley of root vegetables and a creamy, tangy sauce. This dish combines the warming flavors of carrots, parsnips, and onions with a delicate whole wheat biscuit topping, creating a balanced meal that's both satisfying and nourishing.

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NUTRITION

499kcal
Protein
51g
Fat
5.5g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 cup diced Onion

1 clove Garlic, minced

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1/3 cup Whole Wheat Flour

1/4 cup Green Peas

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the carrots, parsnips, onion, and garlic. Set aside the green peas for later.

  • 3

    In a skillet over medium heat, sauté the diced onion and garlic until softened, about 2-3 minutes.

  • 4

    Add the diced carrots and parsnips to the skillet and cook for another 5 minutes until they begin to soften.

  • 5

    Dice the chicken breast into bite-sized pieces and add to the skillet. Cook until the chicken is lightly browned on all sides.

  • 6

    Pour in the low-sodium chicken broth and bring to a simmer. Allow the vegetables and chicken to combine their flavors for about 4 minutes.

  • 7

    Stir in the nonfat Greek yogurt to create a light, creamy sauce. Add the green peas and mix well.

  • 8

    Transfer the mixture to an oven-safe dish.

  • 9

    In a small bowl, combine the whole wheat flour with a little water (about 1-2 tablespoons) to form a loose dough. Drop dollops of the dough on top of the chicken and vegetable mixture to serve as the crust.

  • 10

    Bake in the preheated oven for 15-20 minutes, or until the topping is set and lightly golden.

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 light pot pie featuring tender chunks of chicken breast paired with a medley of root vegetables and a creamy, tangy sauce. This dish combines the warming flavors of carrots, parsnips, and onions with a delicate whole wheat biscuit topping, creating a balanced meal that's both satisfying and nourishing.

NUTRITION

499kcal
Protein
51g
Fat
5.5g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/4 cup diced Onion

1 clove Garlic, minced

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1/3 cup Whole Wheat Flour

1/4 cup Green Peas

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the carrots, parsnips, onion, and garlic. Set aside the green peas for later.

  • 3

    In a skillet over medium heat, sauté the diced onion and garlic until softened, about 2-3 minutes.

  • 4

    Add the diced carrots and parsnips to the skillet and cook for another 5 minutes until they begin to soften.

  • 5

    Dice the chicken breast into bite-sized pieces and add to the skillet. Cook until the chicken is lightly browned on all sides.

  • 6

    Pour in the low-sodium chicken broth and bring to a simmer. Allow the vegetables and chicken to combine their flavors for about 4 minutes.

  • 7

    Stir in the nonfat Greek yogurt to create a light, creamy sauce. Add the green peas and mix well.

  • 8

    Transfer the mixture to an oven-safe dish.

  • 9

    In a small bowl, combine the whole wheat flour with a little water (about 1-2 tablespoons) to form a loose dough. Drop dollops of the dough on top of the chicken and vegetable mixture to serve as the crust.

  • 10

    Bake in the preheated oven for 15-20 minutes, or until the topping is set and lightly golden.