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 hearty yet light pot pie bursting with tender chicken, roasted root vegetables, and a creamy sauce made with Greek yogurt and whole wheat flour. This dish combines the comforting taste of a classic pot pie with a mindful twist, delivering balanced flavors and a nutritious profile that fits perfectly into your health goals.

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NUTRITION

419kcal
Protein
45.9g
Fat
9.0g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1/4 cup Low-Fat Plain Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

2 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a non-stick skillet, heat the olive oil over medium heat. Sauté the onions until soft, then add the carrots and parsnips. Cook for about 5 minutes until they begin to soften.

  • 4

    Dice the chicken breast into bite-sized pieces and add to the skillet. Season with salt, pepper, and dried thyme, cooking until the chicken is no longer pink.

  • 5

    Sprinkle the whole wheat flour over the mixture, stirring to coat the chicken and vegetables evenly.

  • 6

    Pour in the low-sodium chicken broth and stir well to form a light sauce. Allow the mixture to simmer for 3-4 minutes.

  • 7

    Remove the skillet from heat and stir in the Greek yogurt until the sauce is smooth and creamy.

  • 8

    Transfer the mixture into a small, ovenproof dish. Bake in the preheated oven for 15 minutes to meld the flavors.

  • 9

    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 hearty yet light pot pie bursting with tender chicken, roasted root vegetables, and a creamy sauce made with Greek yogurt and whole wheat flour. This dish combines the comforting taste of a classic pot pie with a mindful twist, delivering balanced flavors and a nutritious profile that fits perfectly into your health goals.

NUTRITION

419kcal
Protein
45.9g
Fat
9.0g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion

1/4 cup Low-Fat Plain Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

2 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a non-stick skillet, heat the olive oil over medium heat. Sauté the onions until soft, then add the carrots and parsnips. Cook for about 5 minutes until they begin to soften.

  • 4

    Dice the chicken breast into bite-sized pieces and add to the skillet. Season with salt, pepper, and dried thyme, cooking until the chicken is no longer pink.

  • 5

    Sprinkle the whole wheat flour over the mixture, stirring to coat the chicken and vegetables evenly.

  • 6

    Pour in the low-sodium chicken broth and stir well to form a light sauce. Allow the mixture to simmer for 3-4 minutes.

  • 7

    Remove the skillet from heat and stir in the Greek yogurt until the sauce is smooth and creamy.

  • 8

    Transfer the mixture into a small, ovenproof dish. Bake in the preheated oven for 15 minutes to meld the flavors.

  • 9

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