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

A comforting twist on a classic pot pie, featuring tender chicken breast, a medley of root vegetables, and a light creamy sauce. This dish balances warm, savory flavors with a satisfying, homestyle crust that won’t weigh you down.

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NUTRITION

463kcal
Protein
52.7g
Fat
6.8g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 cup Whole Wheat Flour

1/2 cup Low Fat Milk

1/2 cup Low Sodium Chicken Broth

1/4 cup Non-Fat Greek Yogurt

1/4 medium Onion

Mixed Herbs and Seasonings (Salt, Pepper, Thyme, Garlic)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and a pinch of thyme.

  • 3

    Peel and chop the carrot, parsnip, and onion into small, uniform pieces.

  • 4

    In a medium saucepan, heat a small amount of water or cooking spray and sauté the onion until translucent. Add garlic (or garlic powder) and sauté briefly.

  • 5

    Stir in the chopped carrot and parsnip, cooking for 3-4 minutes until slightly tender.

  • 6

    Sprinkle the whole wheat flour over the vegetables and stir to combine, creating a roux base. Slowly whisk in the low fat milk and chicken broth, stirring continuously to avoid lumps.

  • 7

    Add the diced chicken to the sauce and let simmer until the chicken is cooked through, about 5-7 minutes.

  • 8

    Remove the pan from heat and stir in the non-fat Greek yogurt. Adjust seasoning with salt, pepper, and additional thyme if desired.

  • 9

    Transfer the mixture into an oven-safe dish. If desired, you can top with a light crust made from extra vegetables or enjoy as a filling pot pie.

  • 10

    Bake in the preheated oven for 10-12 minutes until the dish is heated through and the flavors meld.

  • 11

    Let cool slightly before serving. Enjoy your lightened-up creamy chicken pot pie!

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

A comforting twist on a classic pot pie, featuring tender chicken breast, a medley of root vegetables, and a light creamy sauce. This dish balances warm, savory flavors with a satisfying, homestyle crust that won’t weigh you down.

NUTRITION

463kcal
Protein
52.7g
Fat
6.8g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 cup Whole Wheat Flour

1/2 cup Low Fat Milk

1/2 cup Low Sodium Chicken Broth

1/4 cup Non-Fat Greek Yogurt

1/4 medium Onion

Mixed Herbs and Seasonings (Salt, Pepper, Thyme, Garlic)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and a pinch of thyme.

  • 3

    Peel and chop the carrot, parsnip, and onion into small, uniform pieces.

  • 4

    In a medium saucepan, heat a small amount of water or cooking spray and sauté the onion until translucent. Add garlic (or garlic powder) and sauté briefly.

  • 5

    Stir in the chopped carrot and parsnip, cooking for 3-4 minutes until slightly tender.

  • 6

    Sprinkle the whole wheat flour over the vegetables and stir to combine, creating a roux base. Slowly whisk in the low fat milk and chicken broth, stirring continuously to avoid lumps.

  • 7

    Add the diced chicken to the sauce and let simmer until the chicken is cooked through, about 5-7 minutes.

  • 8

    Remove the pan from heat and stir in the non-fat Greek yogurt. Adjust seasoning with salt, pepper, and additional thyme if desired.

  • 9

    Transfer the mixture into an oven-safe dish. If desired, you can top with a light crust made from extra vegetables or enjoy as a filling pot pie.

  • 10

    Bake in the preheated oven for 10-12 minutes until the dish is heated through and the flavors meld.

  • 11

    Let cool slightly before serving. Enjoy your lightened-up creamy chicken pot pie!