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

A comforting yet light version of the classic pot pie featuring tender chicken, a medley of root vegetables, and a creamy sauce made with low-fat dairy, all encased in a delicate, hearty filling. Enjoy this balanced dish with a refreshing twist that wonderfully suits breakfast, lunch, or dinner.

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NUTRITION

329kcal
Protein
34.9g
Fat
9.3g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/2 cup diced Celery

1 tsp Olive Oil

1 tsp Whole Wheat Flour

1/4 cup Low-Fat Milk

2 tbsp Light Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

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

  • 2

    Sauté the diced carrots, parsnips, and celery for about 5 minutes until beginning to soften.

  • 3

    Add the diced chicken breast and cook until lightly browned and mostly cooked through, about 4-5 minutes.

  • 4

    Sprinkle in the whole wheat flour and stir to coat the chicken and veggies; cook for an additional minute.

  • 5

    Pour in the low-sodium chicken broth and low-fat milk, stirring continuously to form a light, creamy sauce.

  • 6

    Reduce the heat to low and stir in the light Greek yogurt to add creaminess without extra calories.

  • 7

    Simmer for 3-4 minutes until the mixture thickens slightly. Adjust seasoning if desired.

  • 8

    Serve warm as a hearty, balanced meal suitable for breakfast, lunch, or dinner.

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

A comforting yet light version of the classic pot pie featuring tender chicken, a medley of root vegetables, and a creamy sauce made with low-fat dairy, all encased in a delicate, hearty filling. Enjoy this balanced dish with a refreshing twist that wonderfully suits breakfast, lunch, or dinner.

NUTRITION

329kcal
Protein
34.9g
Fat
9.3g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup diced Carrots

1/2 cup diced Parsnips

1/2 cup diced Celery

1 tsp Olive Oil

1 tsp Whole Wheat Flour

1/4 cup Low-Fat Milk

2 tbsp Light Greek Yogurt

1/4 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

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

  • 2

    Sauté the diced carrots, parsnips, and celery for about 5 minutes until beginning to soften.

  • 3

    Add the diced chicken breast and cook until lightly browned and mostly cooked through, about 4-5 minutes.

  • 4

    Sprinkle in the whole wheat flour and stir to coat the chicken and veggies; cook for an additional minute.

  • 5

    Pour in the low-sodium chicken broth and low-fat milk, stirring continuously to form a light, creamy sauce.

  • 6

    Reduce the heat to low and stir in the light Greek yogurt to add creaminess without extra calories.

  • 7

    Simmer for 3-4 minutes until the mixture thickens slightly. Adjust seasoning if desired.

  • 8

    Serve warm as a hearty, balanced meal suitable for breakfast, lunch, or dinner.