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

A wholesome twist on the classic pot pie featuring tender chicken breast and a medley of root vegetables in a light, creamy sauce. This dish melds the comforting flavors of carrots, parsnips, and celery with a subtle creaminess from low-fat milk and Greek yogurt, all brought together with aromatic herbs for a satisfying meal.

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NUTRITION

311kcal
Protein
37.1g
Fat
4.8g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 cup chopped Onion

1 stalk Celery

1 tbsp All-Purpose Flour

1/4 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 tbsp Fresh Herbs (Thyme & Parsley)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

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

  • 4

    In a large, oven-safe skillet, heat olive oil over medium heat and sauté the chopped onion and celery until translucent.

  • 5

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

  • 6

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

  • 7

    Sprinkle the flour over the mixture and stir well to coat all ingredients, letting it toast slightly for about 1 minute.

  • 8

    Pour in the low-fat milk and add the Greek yogurt, stirring continuously to form a smooth, light cream sauce.

  • 9

    Mix in the fresh herbs (thyme and parsley) and adjust seasoning with salt and pepper.

  • 10

    Allow the mixture to simmer for 3-5 minutes until the sauce thickens slightly.

  • 11

    Transfer the skillet to the preheated oven and bake for 15 minutes to meld the flavors and ensure the chicken is fully cooked.

  • 12

    Remove from the oven and let cool slightly 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

A wholesome twist on the classic pot pie featuring tender chicken breast and a medley of root vegetables in a light, creamy sauce. This dish melds the comforting flavors of carrots, parsnips, and celery with a subtle creaminess from low-fat milk and Greek yogurt, all brought together with aromatic herbs for a satisfying meal.

NUTRITION

311kcal
Protein
37.1g
Fat
4.8g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 cup chopped Onion

1 stalk Celery

1 tbsp All-Purpose Flour

1/4 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

2 tbsp Fresh Herbs (Thyme & Parsley)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

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

  • 4

    In a large, oven-safe skillet, heat olive oil over medium heat and sauté the chopped onion and celery until translucent.

  • 5

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

  • 6

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

  • 7

    Sprinkle the flour over the mixture and stir well to coat all ingredients, letting it toast slightly for about 1 minute.

  • 8

    Pour in the low-fat milk and add the Greek yogurt, stirring continuously to form a smooth, light cream sauce.

  • 9

    Mix in the fresh herbs (thyme and parsley) and adjust seasoning with salt and pepper.

  • 10

    Allow the mixture to simmer for 3-5 minutes until the sauce thickens slightly.

  • 11

    Transfer the skillet to the preheated oven and bake for 15 minutes to meld the flavors and ensure the chicken is fully cooked.

  • 12

    Remove from the oven and let cool slightly before serving.