YOUR SOLIN GENERATED RECIPE
Lightened-Up Creamy Chicken and Root Vegetable Pot Pie
A comforting yet light pot pie featuring tender chicken breast and a medley of root vegetables, enriched with a creamy base using low-fat milk and Greek yogurt. This dish delivers balanced flavors with a delightful mix of textures, perfect for a nutritious meal at any time of the day.
INGREDIENTS
4 oz Chicken Breast
1 medium Carrot
1 small Parsnip
1/4 cup Green Peas
1/2 medium Onion
1 clove Garlic
1/4 cup Low-Fat Milk
1/4 cup Nonfat Greek Yogurt
2 tbsp Whole Wheat Flour
2 tsp Olive Oil
1/4 cup Chicken Broth
PREPARATION
Preheat a skillet over medium heat and add olive oil.
Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.
Chop the carrot, parsnip, and onion into small, uniform cubes; mince the garlic.
Sauté the onions and garlic in the olive oil until softened, then add the chicken and cook until lightly browned.
Add the chopped carrots and parsnips; sauté for about 3-4 minutes.
Sprinkle in the whole wheat flour and stir to coat the ingredients, cooking for another minute to remove the raw flour taste.
Pour in the chicken broth and low-fat milk, stirring continuously until a light, creamy sauce begins to form.
Fold in the green peas and simmer for another 3 minutes until the vegetables are tender and the sauce has thickened slightly.
Remove from heat and gently stir in the nonfat Greek yogurt to add creaminess without extra fat.
Serve warm, optionally garnished with a sprinkle of fresh herbs, and enjoy your lightened-up creamy chicken and root vegetable pot pie!