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 warming pot pie packed with lean chicken, a colorful medley of root vegetables, and a creamy Greek yogurt sauce, all seasoned with aromatic herbs. This lightened-up version delivers a satisfying blend of textures and flavors, making it a comforting yet health-conscious choice for any meal of the day.

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NUTRITION

348kcal
Protein
50.5g
Fat
7.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Nonfat Plain Greek Yogurt

1 medium Carrot

1 half medium Parsnip

1/4 medium Yellow Onion

1/4 cup Frozen Peas

1 tsp Olive Oil

2 cloves Garlic

1/2 cup Low-Sodium Chicken Broth

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add the olive oil.

  • 2

    Add the minced garlic and quartered onion to the pan, cooking until the onion softens, about 2 minutes.

  • 3

    Stir in diced carrot and parsnip, and sauté for another 3-4 minutes until slightly tender.

  • 4

    Add small, bite-sized pieces of chicken breast and cook until the exterior is seared, about 3-4 minutes.

  • 5

    Pour in the half cup of low-sodium chicken broth and bring to a gentle simmer, allowing the flavors to meld for about 5 minutes.

  • 6

    Stir in the frozen peas and dried thyme; season lightly with salt and pepper.

  • 7

    Lower the heat and fold in the nonfat Greek yogurt, stirring continuously to create a creamy sauce without boiling the yogurt.

  • 8

    Allow the mixture to heat through for 2 more minutes, ensuring the chicken reaches an internal temperature of 165°F.

  • 9

    Serve the pot pie mixture warm, savoring the comforting blend of lean protein, creamy sauce, and hearty root vegetables.

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 warming pot pie packed with lean chicken, a colorful medley of root vegetables, and a creamy Greek yogurt sauce, all seasoned with aromatic herbs. This lightened-up version delivers a satisfying blend of textures and flavors, making it a comforting yet health-conscious choice for any meal of the day.

NUTRITION

348kcal
Protein
50.5g
Fat
7.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Nonfat Plain Greek Yogurt

1 medium Carrot

1 half medium Parsnip

1/4 medium Yellow Onion

1/4 cup Frozen Peas

1 tsp Olive Oil

2 cloves Garlic

1/2 cup Low-Sodium Chicken Broth

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a medium saucepan over medium heat and add the olive oil.

  • 2

    Add the minced garlic and quartered onion to the pan, cooking until the onion softens, about 2 minutes.

  • 3

    Stir in diced carrot and parsnip, and sauté for another 3-4 minutes until slightly tender.

  • 4

    Add small, bite-sized pieces of chicken breast and cook until the exterior is seared, about 3-4 minutes.

  • 5

    Pour in the half cup of low-sodium chicken broth and bring to a gentle simmer, allowing the flavors to meld for about 5 minutes.

  • 6

    Stir in the frozen peas and dried thyme; season lightly with salt and pepper.

  • 7

    Lower the heat and fold in the nonfat Greek yogurt, stirring continuously to create a creamy sauce without boiling the yogurt.

  • 8

    Allow the mixture to heat through for 2 more minutes, ensuring the chicken reaches an internal temperature of 165°F.

  • 9

    Serve the pot pie mixture warm, savoring the comforting blend of lean protein, creamy sauce, and hearty root vegetables.