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 lighter take on a classic comfort dish with tender chicken, a colorful array of root vegetables, and a creamy, yet light, sauce all encased in a delicate, flour-thickened broth. This pot pie delivers satisfying flavors without weighing you down.

Try 7 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
34.9g
Fat
7.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 cup Green Peas

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/4 cup Chicken Broth

1/2 tsp Dried Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Cut the chicken breast into small bite-sized pieces, season with salt and pepper, and sauté in the skillet until lightly browned. Remove and set aside.

  • 3

    Dice the carrot, parsnip, and celery into uniform pieces. In the same skillet, add these root vegetables and sauté for about 4-5 minutes until they start to soften.

  • 4

    Sprinkle the whole wheat flour over the vegetables and stir well to coat evenly. This will help thicken the sauce.

  • 5

    Slowly pour in the chicken broth and low-fat milk while stirring continuously to avoid lumps.

  • 6

    Return the chicken to the pan and add the green peas and dried thyme. Simmer the mixture for an additional 5 minutes or until the vegetables are tender and the sauce has thicken slightly.

  • 7

    Adjust seasoning with salt and pepper to taste.

  • 8

    Serve warm as a hearty, light pot pie-style dish perfect for breakfast, lunch, or dinner.

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 lighter take on a classic comfort dish with tender chicken, a colorful array of root vegetables, and a creamy, yet light, sauce all encased in a delicate, flour-thickened broth. This pot pie delivers satisfying flavors without weighing you down.

NUTRITION

347kcal
Protein
34.9g
Fat
7.5g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 cup Green Peas

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/4 cup Chicken Broth

1/2 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Cut the chicken breast into small bite-sized pieces, season with salt and pepper, and sauté in the skillet until lightly browned. Remove and set aside.

  • 3

    Dice the carrot, parsnip, and celery into uniform pieces. In the same skillet, add these root vegetables and sauté for about 4-5 minutes until they start to soften.

  • 4

    Sprinkle the whole wheat flour over the vegetables and stir well to coat evenly. This will help thicken the sauce.

  • 5

    Slowly pour in the chicken broth and low-fat milk while stirring continuously to avoid lumps.

  • 6

    Return the chicken to the pan and add the green peas and dried thyme. Simmer the mixture for an additional 5 minutes or until the vegetables are tender and the sauce has thicken slightly.

  • 7

    Adjust seasoning with salt and pepper to taste.

  • 8

    Serve warm as a hearty, light pot pie-style dish perfect for breakfast, lunch, or dinner.