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 comforting yet light version of a classic pot pie. Tender chicken breast pairs with hearty root vegetables like carrots and parsnips in a creamy, savory sauce. Finished with fresh herbs, this meal offers warmth and satisfaction without overloading on calories.

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NUTRITION

354kcal
Protein
37.9g
Fat
7.4g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1 medium Carrot (61g)

1 small Parsnip (70g)

1/4 small Onion (40g)

1/4 cup Non-fat Greek Yogurt (61g)

1/4 cup Low-Fat Milk (61g)

1 tablespoon Whole Wheat Flour (8g)

1 teaspoon Olive Oil (4.5g)

2 sprigs Fresh Thyme

2 sprigs Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper if desired.

  • 3

    Chop the carrot, parsnip, and onion into uniform cubes.

  • 4

    In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent, then add the carrot and parsnip, cooking until they begin to soften.

  • 5

    Add the chicken pieces to the skillet and cook until lightly browned on the outside.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir well to coat. This will help thicken the sauce.

  • 7

    Mix together the non-fat Greek yogurt and low-fat milk in a small bowl. Pour this mixture into the skillet, stirring constantly until the sauce thickens and becomes creamy.

  • 8

    Add fresh thyme and parsley towards the end of the cooking process to infuse the flavors.

  • 9

    Transfer the mixture to an individual ramekin or small baking dish and bake in the preheated oven for about 15-20 minutes until the filling is bubbly and the flavors meld.

  • 10

    Serve warm and enjoy your light, protein-packed creamy chicken pot pie with root vegetables.

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 comforting yet light version of a classic pot pie. Tender chicken breast pairs with hearty root vegetables like carrots and parsnips in a creamy, savory sauce. Finished with fresh herbs, this meal offers warmth and satisfaction without overloading on calories.

NUTRITION

354kcal
Protein
37.9g
Fat
7.4g
Carbs
34.0g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (113g)

1 medium Carrot (61g)

1 small Parsnip (70g)

1/4 small Onion (40g)

1/4 cup Non-fat Greek Yogurt (61g)

1/4 cup Low-Fat Milk (61g)

1 tablespoon Whole Wheat Flour (8g)

1 teaspoon Olive Oil (4.5g)

2 sprigs Fresh Thyme

2 sprigs Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper if desired.

  • 3

    Chop the carrot, parsnip, and onion into uniform cubes.

  • 4

    In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent, then add the carrot and parsnip, cooking until they begin to soften.

  • 5

    Add the chicken pieces to the skillet and cook until lightly browned on the outside.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir well to coat. This will help thicken the sauce.

  • 7

    Mix together the non-fat Greek yogurt and low-fat milk in a small bowl. Pour this mixture into the skillet, stirring constantly until the sauce thickens and becomes creamy.

  • 8

    Add fresh thyme and parsley towards the end of the cooking process to infuse the flavors.

  • 9

    Transfer the mixture to an individual ramekin or small baking dish and bake in the preheated oven for about 15-20 minutes until the filling is bubbly and the flavors meld.

  • 10

    Serve warm and enjoy your light, protein-packed creamy chicken pot pie with root vegetables.