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 lighter twist on the classic comfort dish with tender chicken, a medley of roasted root vegetables and peas, all enveloped in a creamy, savory sauce and topped with a light whole wheat biscuit crust. This dish is a balanced blend of hearty protein and nourishing vegetables, perfect for a satisfying lunch or dinner.

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NUTRITION

600kcal
Protein
46.9g
Fat
14.9g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

1/4 cup Green Peas

1/2 cup Low-Fat Milk

1/2 cup Chicken Broth (Low-Sodium)

1 Tbsp Whole Wheat Flour (for roux)

1 tsp Olive Oil (for roux)

1/4 cup Whole Wheat Flour (for biscuit topping)

1 tsp Olive Oil (for biscuit topping)

2 Tbsp Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season with salt and pepper. Set aside.

  • 3

    Chop the carrot, parsnip, celery, and onion into small, uniform pieces.

  • 4

    In an oven-safe skillet over medium heat, warm 1 tsp olive oil. Add the onion and cook until softened, about 2 minutes.

  • 5

    Add the chopped carrot, parsnip, and celery. Sauté for about 5 minutes until slightly tender.

  • 6

    Sprinkle 1 tablespoon of whole wheat flour over the vegetables and stir for 1 minute to create a roux.

  • 7

    Slowly pour in the low-fat milk and chicken broth while stirring to avoid lumps. Allow the mixture to thicken for about 3 minutes.

  • 8

    Mix in the chicken pieces and peas, ensuring everything is evenly distributed. Adjust seasoning with salt and pepper.

  • 9

    In a small bowl, prepare the biscuit topping by combining 1/4 cup whole wheat flour, 1 tsp olive oil, and 2 tablespoons of water. Stir until a rough dough forms.

  • 10

    Drop spoonfuls of the biscuit dough evenly on top of the filling.

  • 11

    Place the skillet in the preheated oven and bake for 15-20 minutes, or until the biscuit topping is lightly golden and the filling is bubbly.

  • 12

    Remove from oven and let rest for a few minutes before serving.

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 lighter twist on the classic comfort dish with tender chicken, a medley of roasted root vegetables and peas, all enveloped in a creamy, savory sauce and topped with a light whole wheat biscuit crust. This dish is a balanced blend of hearty protein and nourishing vegetables, perfect for a satisfying lunch or dinner.

NUTRITION

600kcal
Protein
46.9g
Fat
14.9g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

1/4 cup Green Peas

1/2 cup Low-Fat Milk

1/2 cup Chicken Broth (Low-Sodium)

1 Tbsp Whole Wheat Flour (for roux)

1 tsp Olive Oil (for roux)

1/4 cup Whole Wheat Flour (for biscuit topping)

1 tsp Olive Oil (for biscuit topping)

2 Tbsp Water

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season with salt and pepper. Set aside.

  • 3

    Chop the carrot, parsnip, celery, and onion into small, uniform pieces.

  • 4

    In an oven-safe skillet over medium heat, warm 1 tsp olive oil. Add the onion and cook until softened, about 2 minutes.

  • 5

    Add the chopped carrot, parsnip, and celery. Sauté for about 5 minutes until slightly tender.

  • 6

    Sprinkle 1 tablespoon of whole wheat flour over the vegetables and stir for 1 minute to create a roux.

  • 7

    Slowly pour in the low-fat milk and chicken broth while stirring to avoid lumps. Allow the mixture to thicken for about 3 minutes.

  • 8

    Mix in the chicken pieces and peas, ensuring everything is evenly distributed. Adjust seasoning with salt and pepper.

  • 9

    In a small bowl, prepare the biscuit topping by combining 1/4 cup whole wheat flour, 1 tsp olive oil, and 2 tablespoons of water. Stir until a rough dough forms.

  • 10

    Drop spoonfuls of the biscuit dough evenly on top of the filling.

  • 11

    Place the skillet in the preheated oven and bake for 15-20 minutes, or until the biscuit topping is lightly golden and the filling is bubbly.

  • 12

    Remove from oven and let rest for a few minutes before serving.