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 nourishing twist on a classic comfort dish with tender chicken breast, a vibrant medley of root vegetables, and a creamy, tangy sauce made lighter with Greek yogurt. This pot pie harmonizes hearty flavors with a clean, balanced profile perfect for any meal of the day.

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NUTRITION

436kcal
Protein
50.8g
Fat
5.0g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

1/2 cup Nonfat Greek Yogurt

1 tbsp Whole Wheat Flour

1 cup Low-Sodium Chicken Broth

3 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season with salt and pepper.

  • 3

    Chop the carrot, parsnip, and yellow onion into small, even pieces.

  • 4

    In an oven-safe pot or skillet, lightly sauté the chicken over medium heat until lightly browned. Remove and set aside.

  • 5

    In the same pot, add the chopped onions and a pinch of salt; sauté until soft and translucent. Then add the carrot and parsnip, cooking for about 5 minutes until they begin to soften.

  • 6

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. Gradually pour in the low-sodium chicken broth, stirring continuously to avoid lumps.

  • 7

    Return the chicken to the pot and add fresh thyme sprigs. Let the mixture simmer for 5 minutes, allowing flavors to meld and vegetables to become tender.

  • 8

    Remove the thyme sprigs and reduce the heat to low. Stir in the nonfat Greek yogurt slowly until the sauce turns creamy. Adjust seasoning with salt and pepper as needed.

  • 9

    Transfer the pot to the preheated oven and bake for 10-12 minutes until bubbly and heated through.

  • 10

    Serve hot and savor the light yet satisfying flavors of this pot pie.

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 nourishing twist on a classic comfort dish with tender chicken breast, a vibrant medley of root vegetables, and a creamy, tangy sauce made lighter with Greek yogurt. This pot pie harmonizes hearty flavors with a clean, balanced profile perfect for any meal of the day.

NUTRITION

436kcal
Protein
50.8g
Fat
5.0g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

1/2 cup Nonfat Greek Yogurt

1 tbsp Whole Wheat Flour

1 cup Low-Sodium Chicken Broth

3 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season with salt and pepper.

  • 3

    Chop the carrot, parsnip, and yellow onion into small, even pieces.

  • 4

    In an oven-safe pot or skillet, lightly sauté the chicken over medium heat until lightly browned. Remove and set aside.

  • 5

    In the same pot, add the chopped onions and a pinch of salt; sauté until soft and translucent. Then add the carrot and parsnip, cooking for about 5 minutes until they begin to soften.

  • 6

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. Gradually pour in the low-sodium chicken broth, stirring continuously to avoid lumps.

  • 7

    Return the chicken to the pot and add fresh thyme sprigs. Let the mixture simmer for 5 minutes, allowing flavors to meld and vegetables to become tender.

  • 8

    Remove the thyme sprigs and reduce the heat to low. Stir in the nonfat Greek yogurt slowly until the sauce turns creamy. Adjust seasoning with salt and pepper as needed.

  • 9

    Transfer the pot to the preheated oven and bake for 10-12 minutes until bubbly and heated through.

  • 10

    Serve hot and savor the light yet satisfying flavors of this pot pie.