Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

Enjoy a comforting twist on the classic pot pie with tender chicken, a medley of roasted root vegetables, and a creamy, light sauce. This version features lean chicken, vibrant carrots and parsnips, sweet peas, and a whole wheat biscuit topping, creating a well-rounded dish with a satisfying blend of textures and flavors.

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NUTRITION

420kcal
Protein
42.1g
Fat
9.2g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 medium Carrot

50 grams Parsnip

1/4 cup Frozen Peas

1/2 cup Low-Sodium Chicken Broth

1/4 cup 1% Milk

1/4 cup Whole Wheat Flour

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and any preferred herbs.

  • 3

    Peel and chop the carrot and parsnip into small cubes. Set aside the frozen peas to thaw slightly.

  • 4

    In a non-stick skillet, heat the olive oil over medium heat. Sauté the chicken pieces until lightly browned.

  • 5

    Add the chopped carrots and parsnip to the skillet, cooking for about 5 minutes until they begin to soften.

  • 6

    Stir in the low-sodium chicken broth, nonfat Greek yogurt, and 1% milk to create a light, creamy sauce. Allow the mixture to simmer for 3-4 minutes.

  • 7

    Mix in the peas and adjust the seasoning with salt and pepper as needed.

  • 8

    For the biscuit topping, combine the whole wheat flour with a small pinch of salt (if desired) in a bowl. Add a few tablespoons of water gradually until a soft dough forms.

  • 9

    Drop spoonfuls of the dough evenly over the filling in the skillet.

  • 10

    Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the biscuit topping is cooked through and lightly golden.

  • 11

    Remove from the oven and let it cool slightly before serving.

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lightened-Up Creamy Chicken Pot Pie with Root Vegetables

Enjoy a comforting twist on the classic pot pie with tender chicken, a medley of roasted root vegetables, and a creamy, light sauce. This version features lean chicken, vibrant carrots and parsnips, sweet peas, and a whole wheat biscuit topping, creating a well-rounded dish with a satisfying blend of textures and flavors.

NUTRITION

420kcal
Protein
42.1g
Fat
9.2g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 medium Carrot

50 grams Parsnip

1/4 cup Frozen Peas

1/2 cup Low-Sodium Chicken Broth

1/4 cup 1% Milk

1/4 cup Whole Wheat Flour

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt, pepper, and any preferred herbs.

  • 3

    Peel and chop the carrot and parsnip into small cubes. Set aside the frozen peas to thaw slightly.

  • 4

    In a non-stick skillet, heat the olive oil over medium heat. Sauté the chicken pieces until lightly browned.

  • 5

    Add the chopped carrots and parsnip to the skillet, cooking for about 5 minutes until they begin to soften.

  • 6

    Stir in the low-sodium chicken broth, nonfat Greek yogurt, and 1% milk to create a light, creamy sauce. Allow the mixture to simmer for 3-4 minutes.

  • 7

    Mix in the peas and adjust the seasoning with salt and pepper as needed.

  • 8

    For the biscuit topping, combine the whole wheat flour with a small pinch of salt (if desired) in a bowl. Add a few tablespoons of water gradually until a soft dough forms.

  • 9

    Drop spoonfuls of the dough evenly over the filling in the skillet.

  • 10

    Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the biscuit topping is cooked through and lightly golden.

  • 11

    Remove from the oven and let it cool slightly before serving.