YOUR SOLIN GENERATED RECIPE
Lightened-Up Creamy Chicken Pot Pie with Root Vegetables
Enjoy a comforting bowl of creamy chicken pot pie featuring tender chicken breast, a medley of root vegetables, and a light, velvety sauce enhanced with a touch of Greek yogurt. This dish is skillfully crafted to deliver a warming, satisfying meal that brings together the natural sweetness of carrots and parsnips with savory herbs, all in a smooth, luscious sauce.
INGREDIENTS
3 ounces Chicken Breast (raw)
1 medium Carrot
1 small Parsnip
1/4 medium Onion
1/4 cup Frozen Peas
1/2 cup Low-Sodium Chicken Broth
2 tbsp Nonfat Greek Yogurt
1 tbsp Whole Wheat Flour
1 tsp Olive Oil
Herbs & Seasonings to taste
PREPARATION
Dice the chicken breast into small bite-sized pieces. Peel and chop the carrot, parsnip, and onion into uniform pieces.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and parsnip. Sauté until the vegetables begin to soften, about 5 minutes.
Add the diced chicken to the pan and cook until lightly browned on all sides, about 4-5 minutes.
Sprinkle the whole wheat flour over the chicken and vegetables, stirring well to coat. This will help thicken the sauce later.
Pour in the low-sodium chicken broth while stirring continuously, ensuring the flour is well incorporated.
Allow the mixture to simmer for 5 minutes until it starts to thicken. Stir in the frozen peas and continue simmering for an additional 2 minutes.
Remove the pan from heat and gently fold in the nonfat Greek yogurt to create a creamy texture. Season with your choice of herbs, salt, and pepper to taste.
Serve the lightened-up creamy chicken pot pie warm. Enjoy this comforting dish on its own or with a side of steamed greens.