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

Enjoy a cozy yet light twist on the classic chicken pot pie! Tender pieces of chicken breast paired with a medley of root vegetables are bathed in a creamy, low-fat sauce and encased in a delicate, whole wheat flour thickened gravy. Each spoonful delivers a comforting mix of savory and slightly sweet flavors, perfect for a heartwarming meal any time of day.

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NUTRITION

380kcal
Protein
34.6g
Fat
8.1g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 medium Parsnip (122g)

1 stalk Celery (40g)

1/4 medium Onion (40g)

1/2 cup Low-Fat Milk (120g)

1 tbsp Whole Wheat Flour (8g)

1/2 cup Low-Sodium Chicken Broth (120g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and warm the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.

  • 3

    Add the chicken to the skillet and sauté until lightly browned on all sides.

  • 4

    Chop the carrot, parsnip, celery, and onion into small, uniform pieces for even cooking.

  • 5

    Remove the chicken temporarily and add the chopped vegetables to the skillet. Sauté until they begin to soften, about 5 minutes.

  • 6

    Sprinkle the whole wheat flour over the vegetables and stir well to coat, allowing the flour to cook slightly for about 1 minute.

  • 7

    Return the chicken to the skillet. Pour in the low-sodium chicken broth and low-fat milk, stirring to combine.

  • 8

    Bring the mixture to a gentle simmer, letting the sauce thicken and the flavors meld for about 8-10 minutes.

  • 9

    Adjust seasoning with salt and pepper as needed. Serve warm.

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

Enjoy a cozy yet light twist on the classic chicken pot pie! Tender pieces of chicken breast paired with a medley of root vegetables are bathed in a creamy, low-fat sauce and encased in a delicate, whole wheat flour thickened gravy. Each spoonful delivers a comforting mix of savory and slightly sweet flavors, perfect for a heartwarming meal any time of day.

NUTRITION

380kcal
Protein
34.6g
Fat
8.1g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 medium Parsnip (122g)

1 stalk Celery (40g)

1/4 medium Onion (40g)

1/2 cup Low-Fat Milk (120g)

1 tbsp Whole Wheat Flour (8g)

1/2 cup Low-Sodium Chicken Broth (120g)

1 tsp Olive Oil (4.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and warm the olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.

  • 3

    Add the chicken to the skillet and sauté until lightly browned on all sides.

  • 4

    Chop the carrot, parsnip, celery, and onion into small, uniform pieces for even cooking.

  • 5

    Remove the chicken temporarily and add the chopped vegetables to the skillet. Sauté until they begin to soften, about 5 minutes.

  • 6

    Sprinkle the whole wheat flour over the vegetables and stir well to coat, allowing the flour to cook slightly for about 1 minute.

  • 7

    Return the chicken to the skillet. Pour in the low-sodium chicken broth and low-fat milk, stirring to combine.

  • 8

    Bring the mixture to a gentle simmer, letting the sauce thicken and the flavors meld for about 8-10 minutes.

  • 9

    Adjust seasoning with salt and pepper as needed. Serve warm.