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 yet light pot pie featuring tender chicken breast and a medley of roasted root vegetables enveloped in a creamy, herbed sauce. This dish balances hearty flavors with a reduced-calorie twist, making it a wholesome option for breakfast, lunch, or dinner.

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NUTRITION

404kcal
Protein
39.3g
Fat
9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Parsnip

1/4 cup Peas

1/4 cup chopped Yellow Onion

1/2 tbsp Olive Oil

1 tbsp Whole Wheat Flour

1/4 cup Low-Fat Milk

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup Low Sodium Chicken Broth

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PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion until translucent, then add the diced carrot and parsnip. Cook for about 3-4 minutes until they start to soften.

  • 3

    Add the chicken breast (cut into bite-sized chunks) and lightly brown on all sides.

  • 4

    Sprinkle in the whole wheat flour and stir to evenly coat the ingredients, cooking for another minute to remove the raw flour taste.

  • 5

    Pour in the chicken broth and low-fat milk, stirring continuously to form a light sauce.

  • 6

    Reduce the heat and stir in the peas. Allow the mixture to simmer for about 5 minutes until the vegetables are tender and the sauce thickens slightly.

  • 7

    Remove from heat and stir in the Greek yogurt to create a creamy texture. Season with salt and pepper to taste.

  • 8

    Serve warm, enjoying the comforting medley of chicken and root vegetables in a light, creamy sauce.

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 yet light pot pie featuring tender chicken breast and a medley of roasted root vegetables enveloped in a creamy, herbed sauce. This dish balances hearty flavors with a reduced-calorie twist, making it a wholesome option for breakfast, lunch, or dinner.

NUTRITION

404kcal
Protein
39.3g
Fat
9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Carrot

1/2 cup diced Parsnip

1/4 cup Peas

1/4 cup chopped Yellow Onion

1/2 tbsp Olive Oil

1 tbsp Whole Wheat Flour

1/4 cup Low-Fat Milk

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup Low Sodium Chicken Broth

PREPARATION

  • 1

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

  • 2

    Sauté the chopped onion until translucent, then add the diced carrot and parsnip. Cook for about 3-4 minutes until they start to soften.

  • 3

    Add the chicken breast (cut into bite-sized chunks) and lightly brown on all sides.

  • 4

    Sprinkle in the whole wheat flour and stir to evenly coat the ingredients, cooking for another minute to remove the raw flour taste.

  • 5

    Pour in the chicken broth and low-fat milk, stirring continuously to form a light sauce.

  • 6

    Reduce the heat and stir in the peas. Allow the mixture to simmer for about 5 minutes until the vegetables are tender and the sauce thickens slightly.

  • 7

    Remove from heat and stir in the Greek yogurt to create a creamy texture. Season with salt and pepper to taste.

  • 8

    Serve warm, enjoying the comforting medley of chicken and root vegetables in a light, creamy sauce.