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 heartwarming pot pie featuring tender chicken breast and a medley of root vegetables steeped in a light, creamy sauce. This reimagined classic balances vibrant flavors and textures with a lean profile, making it a nourishing, soul-satisfying dish for any meal time.

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NUTRITION

430kcal
Protein
42.5g
Fat
10.6g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 cup diced Onion

1 stalk Celery

1/2 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 tsp Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a medium saucepan over medium heat, then add olive oil.

  • 2

    Sauté diced onion and celery until soft and translucent, about 3-4 minutes.

  • 3

    Add chopped carrot and parsnip, continuing to sauté for another 3 minutes.

  • 4

    Stir in whole wheat flour and thyme, cooking for 1 minute to toast the flour lightly.

  • 5

    Gradually whisk in low-fat milk to create a light, creamy sauce and let it simmer until slightly thickened.

  • 6

    Fold in diced, cooked chicken breast and allow the mixture to heat through for about 5 minutes. Season with salt and pepper.

  • 7

    Once all ingredients are well combined and heated, remove from heat and serve warm. Enjoy your delicious, lightened-up creamy chicken and root vegetable pot pie!

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 heartwarming pot pie featuring tender chicken breast and a medley of root vegetables steeped in a light, creamy sauce. This reimagined classic balances vibrant flavors and textures with a lean profile, making it a nourishing, soul-satisfying dish for any meal time.

NUTRITION

430kcal
Protein
42.5g
Fat
10.6g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 cup diced Onion

1 stalk Celery

1/2 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 tsp Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a medium saucepan over medium heat, then add olive oil.

  • 2

    Sauté diced onion and celery until soft and translucent, about 3-4 minutes.

  • 3

    Add chopped carrot and parsnip, continuing to sauté for another 3 minutes.

  • 4

    Stir in whole wheat flour and thyme, cooking for 1 minute to toast the flour lightly.

  • 5

    Gradually whisk in low-fat milk to create a light, creamy sauce and let it simmer until slightly thickened.

  • 6

    Fold in diced, cooked chicken breast and allow the mixture to heat through for about 5 minutes. Season with salt and pepper.

  • 7

    Once all ingredients are well combined and heated, remove from heat and serve warm. Enjoy your delicious, lightened-up creamy chicken and root vegetable pot pie!