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

Enjoy a comforting yet lighter version of a classic pot pie. Tender pieces of chicken mingle with sweet carrots, earthy parsnips, and aromatic onions and celery in a silky, creamy sauce, all topped with a delicate, whole wheat crust. A delightful meal that warms the soul without overloading on calories.

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NUTRITION

396kcal
Protein
37.3g
Fat
11g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 small Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 stalk Celery

1/3 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

1 oz Whole Wheat Crust

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Chop the carrot, parsnip, onion, and celery into small cubes. Mince the garlic.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Sauté the garlic and onions until softened, then add the carrots, parsnip, and celery. Cook for 5-6 minutes until the vegetables begin to soften.

  • 4

    Add the diced chicken and fresh thyme sprigs to the pan, cooking until the chicken is lightly browned on all sides.

  • 5

    Pour in the low-fat milk and stir in the Greek yogurt. Allow the mixture to simmer for a few minutes so that the sauce slightly thickens. Season with salt and pepper if desired.

  • 6

    Transfer the chicken and vegetable mixture into an oven-safe dish. Lay the whole wheat crust on top, tucking the edges slightly to create a seal.

  • 7

    Bake for 15-20 minutes until the crust is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven, let cool slightly, 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

Enjoy a comforting yet lighter version of a classic pot pie. Tender pieces of chicken mingle with sweet carrots, earthy parsnips, and aromatic onions and celery in a silky, creamy sauce, all topped with a delicate, whole wheat crust. A delightful meal that warms the soul without overloading on calories.

NUTRITION

396kcal
Protein
37.3g
Fat
11g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 small Carrot

1 small Parsnip

1/4 medium Onion (quartered)

1 stalk Celery

1/3 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

1 oz Whole Wheat Crust

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Chop the carrot, parsnip, onion, and celery into small cubes. Mince the garlic.

  • 3

    In a medium saucepan, heat the olive oil over medium heat. Sauté the garlic and onions until softened, then add the carrots, parsnip, and celery. Cook for 5-6 minutes until the vegetables begin to soften.

  • 4

    Add the diced chicken and fresh thyme sprigs to the pan, cooking until the chicken is lightly browned on all sides.

  • 5

    Pour in the low-fat milk and stir in the Greek yogurt. Allow the mixture to simmer for a few minutes so that the sauce slightly thickens. Season with salt and pepper if desired.

  • 6

    Transfer the chicken and vegetable mixture into an oven-safe dish. Lay the whole wheat crust on top, tucking the edges slightly to create a seal.

  • 7

    Bake for 15-20 minutes until the crust is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm.