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

A comforting and nourishing pot pie that features tender chicken and an assortment of root vegetables in a light, creamy sauce. This dish brings a cozy, rustic appeal with a modern twist, perfect for a balanced meal any time of the day.

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NUTRITION

328kcal
Protein
36.2g
Fat
8.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1/4 cup Unsweetened Almond Milk

1/4 cup Fat-Free Greek Yogurt

1 tbsp Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-size pieces. Peel and chop the carrot and parsnip into small cubes. Finely dice the onion.

  • 3

    In a medium oven-safe skillet, heat the olive oil over medium heat. Sauté the onion until translucent.

  • 4

    Add the chicken pieces and cook until lightly browned on all sides.

  • 5

    Stir in the chopped carrots and parsnip along with the mixed herbs, cooking for 3-4 minutes until the vegetables start to soften.

  • 6

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

  • 7

    Slowly pour in the chicken broth while stirring to create a light roux. Allow the mixture to simmer for 2-3 minutes until it slightly thickens.

  • 8

    Lower the heat and mix in the unsweetened almond milk and fat-free Greek yogurt until a creamy sauce forms.

  • 9

    Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 10

    Remove from the oven, let stand for a few minutes, and 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

A comforting and nourishing pot pie that features tender chicken and an assortment of root vegetables in a light, creamy sauce. This dish brings a cozy, rustic appeal with a modern twist, perfect for a balanced meal any time of the day.

NUTRITION

328kcal
Protein
36.2g
Fat
8.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1/4 cup Unsweetened Almond Milk

1/4 cup Fat-Free Greek Yogurt

1 tbsp Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-size pieces. Peel and chop the carrot and parsnip into small cubes. Finely dice the onion.

  • 3

    In a medium oven-safe skillet, heat the olive oil over medium heat. Sauté the onion until translucent.

  • 4

    Add the chicken pieces and cook until lightly browned on all sides.

  • 5

    Stir in the chopped carrots and parsnip along with the mixed herbs, cooking for 3-4 minutes until the vegetables start to soften.

  • 6

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

  • 7

    Slowly pour in the chicken broth while stirring to create a light roux. Allow the mixture to simmer for 2-3 minutes until it slightly thickens.

  • 8

    Lower the heat and mix in the unsweetened almond milk and fat-free Greek yogurt until a creamy sauce forms.

  • 9

    Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 10

    Remove from the oven, let stand for a few minutes, and serve warm.