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: 4 oz Chicken Breast; 1 medium Carrot; 1 medium Parsnip; 0.25 cup Green Peas; 0.25 medium Onion; 0.5 cup Low-Sodium Chicken Broth; 2 tbsp Fat-Free Greek Yogurt; 1 tbsp extra Fat-Free Greek Yogurt; 1 tsp Whole Wheat Flour; 0.5 tsp Dried Thyme; 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 comforting yet light twist on a classic pot pie. Tender chicken breast mingles with a medley of roasted root vegetables and sweet peas in a silky, creamy sauce enhanced with herbs and a hint of tang from Greek yogurt. This dish delivers warmth and nourishment without weighing you down.

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NUTRITION

Protein

36.3g

Fat

2.1g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

0.25 cup Green Peas

0.25 medium Onion

0.5 cup Low-Sodium Chicken Broth

2 tbsp Fat-Free Greek Yogurt

1 tbsp extra Fat-Free Greek Yogurt

1 tsp Whole Wheat Flour

0.5 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

1
Preheat a skillet over medium heat. Dice the chicken breast into small, bite-sized pieces and season lightly with salt and pepper.
2
Sauté the chicken in a non-stick pan until lightly browned, about 4-5 minutes. Remove and set aside.
3
Dice the carrot, parsnip, and onion into evenly sized pieces. In the same pan, add the diced vegetables and sauté for about 3 minutes until they start to soften.
4
Sprinkle the whole wheat flour over the vegetables and stir to coat evenly, cooking for about 1 minute to eliminate the raw flour taste.
5
Pour in the low-sodium chicken broth and add the dried thyme. Stir well and allow the mixture to simmer for 3-4 minutes until it slightly thickens.
6
Return the chicken to the pan along with the green peas. Mix in both the initial 2 tablespoons and the extra 1 tablespoon of fat-free Greek yogurt, stirring until the sauce is smooth and creamy.
7
Taste and adjust with salt and pepper as needed. Let the mixture heat through for another 2 minutes.
8
Serve warm as a comforting, light pot pie filling. Enjoy the hearty blend of chicken and root vegetables in a creamy, herb-infused sauce.