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

Enjoy a comforting twist on the classic chicken pot pie with a creamy, light sauce and hearty root vegetables. Tender chicken breast and a medley of carrots, parsnips, and onions sit in a velvety, low-calorie sauce, perfect for any meal of the day.

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NUTRITION

381kcal
Protein
33.1g
Fat
15.8g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1/2 cup Skim Milk

1 tbsp All-Purpose Flour

1/2 cup Reduced-Sodium Chicken Broth

1 tbsp Olive Oil

Pinch each of Thyme and Rosemary (2 pinches total)

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PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into bite-sized pieces and lightly season with a pinch of thyme and rosemary.

  • 3

    Sauté the chicken until lightly browned, about 3-4 minutes. Remove from the skillet and set aside.

  • 4

    Chop the carrot, parsnip, and onion into small cubes.

  • 5

    In the same skillet, add the chopped vegetables and cook for about 5 minutes until they begin to soften.

  • 6

    Sprinkle the tablespoon of flour over the vegetables and stir to combine, cooking for another minute to remove the raw flour taste.

  • 7

    Slowly stir in the chicken broth and skim milk, mixing well to prevent lumps. Allow the sauce to gently thicken over low heat.

  • 8

    Return the chicken to the skillet, mixing in with the vegetables and sauce. Let everything simmer for 5 minutes so the flavors meld together.

  • 9

    Taste and adjust seasoning with additional herbs if desired. Serve warm.

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

Enjoy a comforting twist on the classic chicken pot pie with a creamy, light sauce and hearty root vegetables. Tender chicken breast and a medley of carrots, parsnips, and onions sit in a velvety, low-calorie sauce, perfect for any meal of the day.

NUTRITION

381kcal
Protein
33.1g
Fat
15.8g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1/2 cup Skim Milk

1 tbsp All-Purpose Flour

1/2 cup Reduced-Sodium Chicken Broth

1 tbsp Olive Oil

Pinch each of Thyme and Rosemary (2 pinches total)

PREPARATION

  • 1

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

  • 2

    Dice the chicken breast into bite-sized pieces and lightly season with a pinch of thyme and rosemary.

  • 3

    Sauté the chicken until lightly browned, about 3-4 minutes. Remove from the skillet and set aside.

  • 4

    Chop the carrot, parsnip, and onion into small cubes.

  • 5

    In the same skillet, add the chopped vegetables and cook for about 5 minutes until they begin to soften.

  • 6

    Sprinkle the tablespoon of flour over the vegetables and stir to combine, cooking for another minute to remove the raw flour taste.

  • 7

    Slowly stir in the chicken broth and skim milk, mixing well to prevent lumps. Allow the sauce to gently thicken over low heat.

  • 8

    Return the chicken to the skillet, mixing in with the vegetables and sauce. Let everything simmer for 5 minutes so the flavors meld together.

  • 9

    Taste and adjust seasoning with additional herbs if desired. Serve warm.