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 lighter take on classic pot pie, featuring tender chicken breast, sweet carrots, earthy parsnips, and vibrant peas enveloped in a creamy, herb-infused sauce. This dish is perfectly balanced for a nourishing meal that's both satisfying and within your desired calorie and protein range.

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NUTRITION

358kcal
Protein
36.3g
Fat
6.5g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 cup Frozen Green Peas

1/4 small Yellow Onion

1 Garlic Clove

1/2 cup Low-Sodium Chicken Broth

1/4 cup Non-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion and minced garlic, sautéing until softened and fragrant, about 2 minutes.

  • 3

    Cube the chicken breast into bite-sized pieces and add to the pan. Sauté until lightly browned on all sides.

  • 4

    Peel and dice the carrot and parsnip into small, uniform pieces for even cooking. Add these to the pan along with the frozen peas.

  • 5

    Sprinkle the whole wheat flour over the ingredients and stir to coat evenly. Allow the flour to cook for about 1 minute.

  • 6

    Pour in the low-sodium chicken broth and add the fresh thyme. Stir and bring to a gentle simmer, letting the mixture thicken slightly, about 5-7 minutes.

  • 7

    Reduce the heat to low and stir in the non-fat Greek yogurt until the sauce is smooth and creamy. Season with salt and pepper to taste.

  • 8

    Let the pot pie fill warm through for another 2 minutes, ensuring all ingredients are well combined.

  • 9

    Serve hot as a wholesome meal for breakfast, lunch, or dinner.

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 lighter take on classic pot pie, featuring tender chicken breast, sweet carrots, earthy parsnips, and vibrant peas enveloped in a creamy, herb-infused sauce. This dish is perfectly balanced for a nourishing meal that's both satisfying and within your desired calorie and protein range.

NUTRITION

358kcal
Protein
36.3g
Fat
6.5g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 cup Frozen Green Peas

1/4 small Yellow Onion

1 Garlic Clove

1/2 cup Low-Sodium Chicken Broth

1/4 cup Non-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a medium saucepan over medium heat.

  • 2

    Add the diced onion and minced garlic, sautéing until softened and fragrant, about 2 minutes.

  • 3

    Cube the chicken breast into bite-sized pieces and add to the pan. Sauté until lightly browned on all sides.

  • 4

    Peel and dice the carrot and parsnip into small, uniform pieces for even cooking. Add these to the pan along with the frozen peas.

  • 5

    Sprinkle the whole wheat flour over the ingredients and stir to coat evenly. Allow the flour to cook for about 1 minute.

  • 6

    Pour in the low-sodium chicken broth and add the fresh thyme. Stir and bring to a gentle simmer, letting the mixture thicken slightly, about 5-7 minutes.

  • 7

    Reduce the heat to low and stir in the non-fat Greek yogurt until the sauce is smooth and creamy. Season with salt and pepper to taste.

  • 8

    Let the pot pie fill warm through for another 2 minutes, ensuring all ingredients are well combined.

  • 9

    Serve hot as a wholesome meal for breakfast, lunch, or dinner.