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

Savor a comforting pot pie where tender chicken and colorful root vegetables meld in a light, creamy sauce. This dish offers a delicate balance of flavors—earthy sweetness from carrots and parsnips paired with the savory depth of chicken and herbs. A perfect meal option that is both nourishing and satisfying.

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NUTRITION

374kcal
Protein
38.4g
Fat
4.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1 tbsp Whole Wheat Flour

1/2 cup Low-Fat Milk

2 tbsp Low-Fat Cream Cheese

1/2 cup Chicken Broth

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Chop the carrot, parsnip, and celery into uniform chunks.

  • 3

    In a medium saucepan, heat a non-stick pan over medium heat. Add the chicken pieces and lightly sauté until they are just browned.

  • 4

    Add the chopped vegetables to the pan and cook for about 3-4 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring well to coat.

  • 6

    Slowly stir in the chicken broth and low-fat milk, ensuring smooth incorporation of the flour to avoid lumps.

  • 7

    Mix in the low-fat cream cheese until a creamy sauce forms. Season with herbs, salt, and pepper to taste.

  • 8

    Simmer the mixture for 5-7 minutes until the vegetables are tender and the sauce has thickened.

  • 9

    Transfer the filling into a small ovenproof dish. Optionally, top with a light whole wheat biscuit crust or puff pastry if desired (note: this will add extra calories).

  • 10

    Bake in the preheated oven for 15-20 minutes until the dish is heated through and the top is golden.

  • 11

    Let rest for a few minutes before serving.

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

Savor a comforting pot pie where tender chicken and colorful root vegetables meld in a light, creamy sauce. This dish offers a delicate balance of flavors—earthy sweetness from carrots and parsnips paired with the savory depth of chicken and herbs. A perfect meal option that is both nourishing and satisfying.

NUTRITION

374kcal
Protein
38.4g
Fat
4.2g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1 tbsp Whole Wheat Flour

1/2 cup Low-Fat Milk

2 tbsp Low-Fat Cream Cheese

1/2 cup Chicken Broth

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Chop the carrot, parsnip, and celery into uniform chunks.

  • 3

    In a medium saucepan, heat a non-stick pan over medium heat. Add the chicken pieces and lightly sauté until they are just browned.

  • 4

    Add the chopped vegetables to the pan and cook for about 3-4 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring well to coat.

  • 6

    Slowly stir in the chicken broth and low-fat milk, ensuring smooth incorporation of the flour to avoid lumps.

  • 7

    Mix in the low-fat cream cheese until a creamy sauce forms. Season with herbs, salt, and pepper to taste.

  • 8

    Simmer the mixture for 5-7 minutes until the vegetables are tender and the sauce has thickened.

  • 9

    Transfer the filling into a small ovenproof dish. Optionally, top with a light whole wheat biscuit crust or puff pastry if desired (note: this will add extra calories).

  • 10

    Bake in the preheated oven for 15-20 minutes until the dish is heated through and the top is golden.

  • 11

    Let rest for a few minutes before serving.