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 lighter twist on a classic comfort dish with tender chicken breast, sweet and earthy root vegetables simmered in a creamy, but low-fat sauce, topped with a delicate whole wheat biscuit crumble. This dish offers warmth and rich flavors while keeping the plate aligned with your macro goals.

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NUTRITION

434kcal
Protein
37.9g
Fat
7.8g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

1/4 cup Low-Fat Milk (1%)

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup Whole Wheat Flour

1/2 tsp Baking Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Peel and chop the carrot and parsnip into uniform chunks; finely dice the onion.

  • 3

    In a skillet, warm the olive oil over medium heat and sauté the onion until translucent, then add the chicken pieces until lightly browned.

  • 4

    Add the chopped carrot and parsnip to the skillet, cooking for 3-4 minutes until they start to soften.

  • 5

    Stir in the low-fat milk and nonfat Greek yogurt to create a light creamy sauce. Season with salt and pepper, and let simmer for 5 minutes to meld the flavors.

  • 6

    For the topping, combine the whole wheat flour, baking powder, and a pinch of salt in a small bowl. Sprinkle this mixture evenly over the filling in the skillet.

  • 7

    Transfer the skillet to the preheated oven and bake for 12-15 minutes until the topping is set and slightly golden.

  • 8

    Remove from the oven, let rest for a couple of minutes, then 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 lighter twist on a classic comfort dish with tender chicken breast, sweet and earthy root vegetables simmered in a creamy, but low-fat sauce, topped with a delicate whole wheat biscuit crumble. This dish offers warmth and rich flavors while keeping the plate aligned with your macro goals.

NUTRITION

434kcal
Protein
37.9g
Fat
7.8g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Onion

1/4 cup Low-Fat Milk (1%)

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/4 cup Whole Wheat Flour

1/2 tsp Baking Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Peel and chop the carrot and parsnip into uniform chunks; finely dice the onion.

  • 3

    In a skillet, warm the olive oil over medium heat and sauté the onion until translucent, then add the chicken pieces until lightly browned.

  • 4

    Add the chopped carrot and parsnip to the skillet, cooking for 3-4 minutes until they start to soften.

  • 5

    Stir in the low-fat milk and nonfat Greek yogurt to create a light creamy sauce. Season with salt and pepper, and let simmer for 5 minutes to meld the flavors.

  • 6

    For the topping, combine the whole wheat flour, baking powder, and a pinch of salt in a small bowl. Sprinkle this mixture evenly over the filling in the skillet.

  • 7

    Transfer the skillet to the preheated oven and bake for 12-15 minutes until the topping is set and slightly golden.

  • 8

    Remove from the oven, let rest for a couple of minutes, then serve warm.