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 comforting bowl of pot pie reinvented with a lighter twist. Tender chicken breast mingles with a medley of roasted root vegetables, all enveloped in a creamy, herb-infused sauce, topped with a subtle whole wheat flour thickener. Perfectly balanced for a nourishing meal any time of the day.

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NUTRITION

363kcal
Protein
32.3g
Fat
9.1g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 cup diced Onion

1 clove Garlic

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1/2 cup Chicken Broth

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into bite-size pieces and season lightly with mixed dried herbs.

  • 3

    Sauté the chicken until lightly browned. Remove and set aside.

  • 4

    In the same skillet, add diced onion, minced garlic, chopped carrot, parsnip, and celery. Sauté until the vegetables begin to soften.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly.

  • 6

    Slowly stir in the chicken broth and low-fat milk to create a light creamy sauce.

  • 7

    Return the chicken to the skillet and simmer for a few minutes until everything is heated through and slightly thickened.

  • 8

    Adjust seasoning with salt and additional herbs if desired, 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 comforting bowl of pot pie reinvented with a lighter twist. Tender chicken breast mingles with a medley of roasted root vegetables, all enveloped in a creamy, herb-infused sauce, topped with a subtle whole wheat flour thickener. Perfectly balanced for a nourishing meal any time of the day.

NUTRITION

363kcal
Protein
32.3g
Fat
9.1g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 cup diced Onion

1 clove Garlic

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1/2 cup Chicken Broth

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into bite-size pieces and season lightly with mixed dried herbs.

  • 3

    Sauté the chicken until lightly browned. Remove and set aside.

  • 4

    In the same skillet, add diced onion, minced garlic, chopped carrot, parsnip, and celery. Sauté until the vegetables begin to soften.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly.

  • 6

    Slowly stir in the chicken broth and low-fat milk to create a light creamy sauce.

  • 7

    Return the chicken to the skillet and simmer for a few minutes until everything is heated through and slightly thickened.

  • 8

    Adjust seasoning with salt and additional herbs if desired, and serve warm.