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 heartwarming, light twist on the classic chicken pot pie, featuring tender chicken breast, sweet root vegetables, and a silky, creamy sauce enriched with Greek yogurt. This comforting dish is perfect for any meal of the day and offers a delightful blend of flavors and textures without compromising on your nutritional needs.

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NUTRITION

343kcal
Protein
35.5g
Fat
8.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (60g), chopped

1 small Parsnip (80g), chopped

1/4 cup Peas (34g)

1/4 cup diced Onion (40g)

1 clove Garlic

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup Fat-Free Greek Yogurt (60g)

1/2 tsp Thyme & Rosemary (dried)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Sauté the diced onion and minced garlic for about 2 minutes until fragrant.

  • 3

    Add the chopped carrot and parsnip, cooking for another 4-5 minutes until they start to soften.

  • 4

    Stir in the peas and cook for an additional 2 minutes.

  • 5

    Dice the chicken breast into bite-sized pieces and add to the skillet. Season with salt, pepper, thyme, and rosemary. Cook until the chicken is lightly browned and nearly cooked through, about 5-6 minutes.

  • 6

    Lower the heat and stir in the unsweetened almond milk. Allow it to warm up for a minute before mixing in the fat-free Greek yogurt. Stir continuously to create a smooth, creamy sauce.

  • 7

    Let the mixture simmer for a couple of minutes so the flavors meld together and the chicken is fully cooked.

  • 8

    Adjust seasoning if needed and serve hot as a comforting, light pot pie filling without a crust, perfect for breakfast, lunch, or dinner.

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 heartwarming, light twist on the classic chicken pot pie, featuring tender chicken breast, sweet root vegetables, and a silky, creamy sauce enriched with Greek yogurt. This comforting dish is perfect for any meal of the day and offers a delightful blend of flavors and textures without compromising on your nutritional needs.

NUTRITION

343kcal
Protein
35.5g
Fat
8.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (60g), chopped

1 small Parsnip (80g), chopped

1/4 cup Peas (34g)

1/4 cup diced Onion (40g)

1 clove Garlic

1 tsp Olive Oil

1/4 cup Unsweetened Almond Milk (60g)

1/4 cup Fat-Free Greek Yogurt (60g)

1/2 tsp Thyme & Rosemary (dried)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion and minced garlic for about 2 minutes until fragrant.

  • 3

    Add the chopped carrot and parsnip, cooking for another 4-5 minutes until they start to soften.

  • 4

    Stir in the peas and cook for an additional 2 minutes.

  • 5

    Dice the chicken breast into bite-sized pieces and add to the skillet. Season with salt, pepper, thyme, and rosemary. Cook until the chicken is lightly browned and nearly cooked through, about 5-6 minutes.

  • 6

    Lower the heat and stir in the unsweetened almond milk. Allow it to warm up for a minute before mixing in the fat-free Greek yogurt. Stir continuously to create a smooth, creamy sauce.

  • 7

    Let the mixture simmer for a couple of minutes so the flavors meld together and the chicken is fully cooked.

  • 8

    Adjust seasoning if needed and serve hot as a comforting, light pot pie filling without a crust, perfect for breakfast, lunch, or dinner.