Name: Lightened-Up Creamy Chicken Pot Pie with Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1 medium Carrot, diced; 1 medium Parsnip, diced; 1 small Turnip, diced; 1/2 cup Low-Fat Milk; 2 teaspoons Whole Wheat Flour; 1/2 cup Low Sodium Chicken Broth; Salt and Pepper, to taste

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.

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

Enjoy a light yet satisfying twist on a classic comfort dish. Tender pieces of chicken breast mingle with earthy root vegetables in a creamy, low-fat sauce, bringing warmth and nourishment without the heaviness of a traditional pot pie crust.

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NUTRITION

Protein

45.7g

Fat

5.9g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot, diced

1 medium Parsnip, diced

1 small Turnip, diced

1/2 cup Low-Fat Milk

2 teaspoons Whole Wheat Flour

1/2 cup Low Sodium Chicken Broth

Salt and Pepper, to taste

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PREPARATION

1
Preheat a non-stick skillet or pot over medium heat.
2
Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.
3
Sauté the chicken until lightly browned and mostly cooked through.
4
Add diced carrot, parsnip, and turnip to the pan, cooking for about 3-4 minutes until they begin to soften.
5
Sprinkle whole wheat flour over the ingredients and stir to coat evenly, allowing the flour to toast slightly for about a minute.
6
Pour in the low sodium chicken broth and low-fat milk, stirring constantly to help the mixture thicken.
7
Bring to a gentle simmer and let the mixture cook for an additional 5-7 minutes until vegetables are tender and the sauce has thickened to a creamy consistency.
8
Adjust salt and pepper to taste before serving.