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

Dive into a comforting pot pie featuring tender, lean chicken combined with flavorful root vegetables and a creamy, light topping. This dish highlights a medley of carrots, parsnips, and aromatic onions, all nestled under a velvety cauliflower and Greek yogurt crust. A perfect balance of nourishment and homestyle appeal, it delivers warmth without weighing you down.

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NUTRITION

409kcal
Protein
54.4g
Fat
7.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 stalk Celery

1/4 cup Nonfat Plain Greek Yogurt

1 cup Cauliflower

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Chop the carrot, parsnip, onion, and celery into uniform small pieces.

  • 4

    Heat olive oil in a skillet over medium heat. Sauté the onion and celery until softened, about 3-4 minutes.

  • 5

    Add the chicken pieces to the skillet and cook until lightly browned, then stir in the carrots and parsnips, cooking for an additional 5 minutes.

  • 6

    In a food processor, blend the cauliflower until it reaches a mashed consistency. Transfer to a bowl and mix in the Greek yogurt to create a creamy topping.

  • 7

    Spread the chicken and vegetable mixture evenly in an oven-safe dish. Dollop the cauliflower and yogurt mix on top, gently spreading it to cover the filling.

  • 8

    Bake the pot pie for 15-20 minutes until the topping is warmed through and slightly set.

  • 9

    Let cool for a few minutes before serving to allow flavors to meld. Enjoy your light yet comforting 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

Dive into a comforting pot pie featuring tender, lean chicken combined with flavorful root vegetables and a creamy, light topping. This dish highlights a medley of carrots, parsnips, and aromatic onions, all nestled under a velvety cauliflower and Greek yogurt crust. A perfect balance of nourishment and homestyle appeal, it delivers warmth without weighing you down.

NUTRITION

409kcal
Protein
54.4g
Fat
7.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Onion

1 stalk Celery

1/4 cup Nonfat Plain Greek Yogurt

1 cup Cauliflower

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Chop the carrot, parsnip, onion, and celery into uniform small pieces.

  • 4

    Heat olive oil in a skillet over medium heat. Sauté the onion and celery until softened, about 3-4 minutes.

  • 5

    Add the chicken pieces to the skillet and cook until lightly browned, then stir in the carrots and parsnips, cooking for an additional 5 minutes.

  • 6

    In a food processor, blend the cauliflower until it reaches a mashed consistency. Transfer to a bowl and mix in the Greek yogurt to create a creamy topping.

  • 7

    Spread the chicken and vegetable mixture evenly in an oven-safe dish. Dollop the cauliflower and yogurt mix on top, gently spreading it to cover the filling.

  • 8

    Bake the pot pie for 15-20 minutes until the topping is warmed through and slightly set.

  • 9

    Let cool for a few minutes before serving to allow flavors to meld. Enjoy your light yet comforting pot pie!