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 cozy, light twist on a classic pot pie. Tender pieces of chicken and a medley of root vegetables are simmered in a creamy, tangy sauce enhanced by low-fat Greek yogurt. Topped with a delicate whole wheat crust, this dish delivers a balanced blend of flavors and textures that is nourishing yet satisfying.

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NUTRITION

414kcal
Protein
41.0g
Fat
6.6g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 medium Onion

1/4 cup Low-Fat Greek Yogurt

1 piece Whole Wheat Crust (50g)

1/2 cup Chicken Broth

1 clove Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the chicken breast into small cubes. Peel and chop the carrot and parsnip into bite-sized pieces. Finely slice the celery, onion, and garlic.

  • 3

    In a medium saucepan over medium heat, lightly sauté the garlic, onion, celery, carrot, and parsnip until they begin to soften, about 5 minutes.

  • 4

    Add the diced chicken to the pan and cook until it’s lightly browned on all sides.

  • 5

    Pour in the chicken broth and sprinkle with fresh thyme, salt, and pepper. Allow the mixture to simmer for about 5 minutes until the flavors meld.

  • 6

    Stir in the low-fat Greek yogurt to create a creamy consistency. Adjust seasoning as needed.

  • 7

    Transfer the filling into a small baking dish and gently lay the whole wheat crust on top, trimming any excess around the edges.

  • 8

    Place the dish in the preheated oven and bake for 15-20 minutes until the crust is golden and the filling is bubbling.

  • 9

    Remove from the oven, let it cool slightly, and 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 cozy, light twist on a classic pot pie. Tender pieces of chicken and a medley of root vegetables are simmered in a creamy, tangy sauce enhanced by low-fat Greek yogurt. Topped with a delicate whole wheat crust, this dish delivers a balanced blend of flavors and textures that is nourishing yet satisfying.

NUTRITION

414kcal
Protein
41.0g
Fat
6.6g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 medium Onion

1/4 cup Low-Fat Greek Yogurt

1 piece Whole Wheat Crust (50g)

1/2 cup Chicken Broth

1 clove Garlic

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the chicken breast into small cubes. Peel and chop the carrot and parsnip into bite-sized pieces. Finely slice the celery, onion, and garlic.

  • 3

    In a medium saucepan over medium heat, lightly sauté the garlic, onion, celery, carrot, and parsnip until they begin to soften, about 5 minutes.

  • 4

    Add the diced chicken to the pan and cook until it’s lightly browned on all sides.

  • 5

    Pour in the chicken broth and sprinkle with fresh thyme, salt, and pepper. Allow the mixture to simmer for about 5 minutes until the flavors meld.

  • 6

    Stir in the low-fat Greek yogurt to create a creamy consistency. Adjust seasoning as needed.

  • 7

    Transfer the filling into a small baking dish and gently lay the whole wheat crust on top, trimming any excess around the edges.

  • 8

    Place the dish in the preheated oven and bake for 15-20 minutes until the crust is golden and the filling is bubbling.

  • 9

    Remove from the oven, let it cool slightly, and serve warm.