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

Savor a lighter take on a classic comfort dish: tender chicken mingles with earthy root vegetables in a velvety, low-fat creamy sauce, all encased in a subtly crisp, herb-infused gravy. This recipe brings heartwarming flavors with added nutritional balance perfect for a wholesome meal at any time.

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NUTRITION

364kcal
Protein
43.1g
Fat
9.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

0.5 cup diced Carrots (~61g)

0.5 cup diced Parsnips (~60g)

0.25 cup diced Celery (~40g)

0.25 cup Green Peas (~37g)

0.25 cup Low-Fat Milk (~61g)

1 tbsp Whole Wheat Flour (~8g)

1 tsp Olive Oil (~5g)

0.5 cup Low Sodium Chicken Broth (~120g)

Herbs, Salt, and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and warm the olive oil.

  • 2

    Sauté the diced carrots, parsnips, and celery until they begin to soften, about 3-4 minutes.

  • 3

    Add the chopped chicken breast and cook until lightly browned on all sides.

  • 4

    Sprinkle in the whole wheat flour and stir to coat the chicken and vegetables evenly.

  • 5

    Gradually pour in the chicken broth and low fat milk while stirring, creating a light, creamy base.

  • 6

    Fold in the green peas and add a pinch of mixed herbs, salt, and pepper to taste.

  • 7

    Let the mixture simmer for 5-7 minutes until the sauce thickens and the chicken is cooked through.

  • 8

    Serve warm, enjoying this light yet comforting pot pie-inspired dish.

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

Savor a lighter take on a classic comfort dish: tender chicken mingles with earthy root vegetables in a velvety, low-fat creamy sauce, all encased in a subtly crisp, herb-infused gravy. This recipe brings heartwarming flavors with added nutritional balance perfect for a wholesome meal at any time.

NUTRITION

364kcal
Protein
43.1g
Fat
9.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142g)

0.5 cup diced Carrots (~61g)

0.5 cup diced Parsnips (~60g)

0.25 cup diced Celery (~40g)

0.25 cup Green Peas (~37g)

0.25 cup Low-Fat Milk (~61g)

1 tbsp Whole Wheat Flour (~8g)

1 tsp Olive Oil (~5g)

0.5 cup Low Sodium Chicken Broth (~120g)

Herbs, Salt, and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and warm the olive oil.

  • 2

    Sauté the diced carrots, parsnips, and celery until they begin to soften, about 3-4 minutes.

  • 3

    Add the chopped chicken breast and cook until lightly browned on all sides.

  • 4

    Sprinkle in the whole wheat flour and stir to coat the chicken and vegetables evenly.

  • 5

    Gradually pour in the chicken broth and low fat milk while stirring, creating a light, creamy base.

  • 6

    Fold in the green peas and add a pinch of mixed herbs, salt, and pepper to taste.

  • 7

    Let the mixture simmer for 5-7 minutes until the sauce thickens and the chicken is cooked through.

  • 8

    Serve warm, enjoying this light yet comforting pot pie-inspired dish.