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 lightened-up pot pie featuring tender chicken, sweet carrots, earthy parsnips, and aromatic onions in a creamy broth, all brought together with a touch of whole wheat flour for just the right thickening. This dish captures the essence of a home-cooked classic while keeping it balanced and healthy.

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NUTRITION

413kcal
Protein
43.1g
Fat
10.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

1/2 cup Low-Fat Milk

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Thyme

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PREPARATION

  • 1

    Preheat a pan over medium heat and add olive oil.

  • 2

    Dice the chicken breast into small bite-sized pieces and season lightly with salt and pepper.

  • 3

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

  • 4

    Sauté the onions and garlic in the pan until softened and fragrant, about 2 minutes.

  • 5

    Add the diced chicken to the pan and cook until lightly browned on all sides.

  • 6

    Stir in the chopped carrots and parsnips, and cook for another 3-4 minutes.

  • 7

    Sprinkle the whole wheat flour over the mixture and stir to evenly coat the ingredients.

  • 8

    Slowly pour in the chicken broth and low-fat milk, stirring continuously to form a light, creamy sauce.

  • 9

    Add the thyme and allow the mixture to simmer until the vegetables are tender and the sauce has thickened, about 8-10 minutes.

  • 10

    Taste and adjust seasoning as necessary. Serve warm.

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 lightened-up pot pie featuring tender chicken, sweet carrots, earthy parsnips, and aromatic onions in a creamy broth, all brought together with a touch of whole wheat flour for just the right thickening. This dish captures the essence of a home-cooked classic while keeping it balanced and healthy.

NUTRITION

413kcal
Protein
43.1g
Fat
10.4g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

1/2 cup Low-Fat Milk

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Thyme

PREPARATION

  • 1

    Preheat a pan over medium heat and add olive oil.

  • 2

    Dice the chicken breast into small bite-sized pieces and season lightly with salt and pepper.

  • 3

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

  • 4

    Sauté the onions and garlic in the pan until softened and fragrant, about 2 minutes.

  • 5

    Add the diced chicken to the pan and cook until lightly browned on all sides.

  • 6

    Stir in the chopped carrots and parsnips, and cook for another 3-4 minutes.

  • 7

    Sprinkle the whole wheat flour over the mixture and stir to evenly coat the ingredients.

  • 8

    Slowly pour in the chicken broth and low-fat milk, stirring continuously to form a light, creamy sauce.

  • 9

    Add the thyme and allow the mixture to simmer until the vegetables are tender and the sauce has thickened, about 8-10 minutes.

  • 10

    Taste and adjust seasoning as necessary. Serve warm.