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 comforting pot pie that’s been lightened up for a nourishing meal. Tender chicken breast mingles with hearty root vegetables in a creamy, tangy sauce enriched with Greek yogurt and low-fat milk, all brought together with aromatic herbs and a touch of olive oil. This dish offers a balanced blend of protein, fiber, and a creamy texture without the heavy calories of a traditional pot pie.

Try 7 days free, then $12.99 / mo.

NUTRITION

319kcal
Protein
35.8g
Fat
7.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Root Vegetables (Carrots & Parsnips)

1/4 cup Onions (chopped)

1/4 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Add the chopped onions and sauté until translucent, about 2-3 minutes.

  • 3

    Stir in the mixed root vegetables, garlic powder, and dried thyme. Sauté for an additional 3-4 minutes until the vegetables begin to soften.

  • 4

    Dice the chicken breast into bite-sized pieces and add to the skillet. Cook until lightly browned and nearly cooked through, about 5-6 minutes.

  • 5

    Reduce the heat to low and stir in the low-fat milk and nonfat Greek yogurt, mixing thoroughly to create a light, creamy sauce.

  • 6

    Season with salt and black pepper to taste and let the flavors meld together for another 2 minutes.

  • 7

    Serve warm as a hearty, lightened-up version of classic chicken pot pie filling, perfect on its own or over a small portion of whole grain crust if desired.

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 comforting pot pie that’s been lightened up for a nourishing meal. Tender chicken breast mingles with hearty root vegetables in a creamy, tangy sauce enriched with Greek yogurt and low-fat milk, all brought together with aromatic herbs and a touch of olive oil. This dish offers a balanced blend of protein, fiber, and a creamy texture without the heavy calories of a traditional pot pie.

NUTRITION

319kcal
Protein
35.8g
Fat
7.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Mixed Root Vegetables (Carrots & Parsnips)

1/4 cup Onions (chopped)

1/4 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the chopped onions and sauté until translucent, about 2-3 minutes.

  • 3

    Stir in the mixed root vegetables, garlic powder, and dried thyme. Sauté for an additional 3-4 minutes until the vegetables begin to soften.

  • 4

    Dice the chicken breast into bite-sized pieces and add to the skillet. Cook until lightly browned and nearly cooked through, about 5-6 minutes.

  • 5

    Reduce the heat to low and stir in the low-fat milk and nonfat Greek yogurt, mixing thoroughly to create a light, creamy sauce.

  • 6

    Season with salt and black pepper to taste and let the flavors meld together for another 2 minutes.

  • 7

    Serve warm as a hearty, lightened-up version of classic chicken pot pie filling, perfect on its own or over a small portion of whole grain crust if desired.