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 warm, comforting twist on a classic pot pie featuring tender chicken breast, a medley of roasted root vegetables, and a light, creamy sauce. Topped with a fluffy cauliflower mash crust, this dish delivers a satisfying blend of savory flavors and hearty textures without the heaviness of traditional recipes.

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NUTRITION

385kcal
Protein
43g
Fat
10g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot, diced

1 small Parsnip, diced

1/4 cup diced Onion

1 stalk Celery, diced

1 cup chopped Cauliflower

1/4 cup Nonfat Greek Yogurt

1/2 cup Unsweetened Almond Milk

1 teaspoon Olive Oil

1/2 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a nonstick skillet, heat the olive oil over medium heat. Add the diced onion and celery, and sauté until softened, about 3-4 minutes.

  • 3

    Add the diced carrot and parsnip to the skillet and continue to sauté for another 3-4 minutes until they begin to soften.

  • 4

    Dice the chicken breast into bite-sized pieces and add them to the skillet. Cook until the chicken is no longer pink on the outside, about 5-6 minutes.

  • 5

    Pour in the low-sodium chicken broth and unsweetened almond milk. Stir in the nonfat Greek yogurt to create a creamy sauce. Allow the mixture to simmer for 5 minutes, letting the flavors meld.

  • 6

    Meanwhile, steam or microwave the chopped cauliflower until tender. Lightly mash it to form a chunky puree that will serve as the crust topping.

  • 7

    Transfer the chicken and vegetable mixture to a small baking dish. Evenly spread the mashed cauliflower over the top.

  • 8

    Place the dish in the oven and bake for 10-12 minutes until the cauliflower topping begins to set and the filling is bubbly.

  • 9

    Remove from the oven and let cool for a few minutes 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 warm, comforting twist on a classic pot pie featuring tender chicken breast, a medley of roasted root vegetables, and a light, creamy sauce. Topped with a fluffy cauliflower mash crust, this dish delivers a satisfying blend of savory flavors and hearty textures without the heaviness of traditional recipes.

NUTRITION

385kcal
Protein
43g
Fat
10g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot, diced

1 small Parsnip, diced

1/4 cup diced Onion

1 stalk Celery, diced

1 cup chopped Cauliflower

1/4 cup Nonfat Greek Yogurt

1/2 cup Unsweetened Almond Milk

1 teaspoon Olive Oil

1/2 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a nonstick skillet, heat the olive oil over medium heat. Add the diced onion and celery, and sauté until softened, about 3-4 minutes.

  • 3

    Add the diced carrot and parsnip to the skillet and continue to sauté for another 3-4 minutes until they begin to soften.

  • 4

    Dice the chicken breast into bite-sized pieces and add them to the skillet. Cook until the chicken is no longer pink on the outside, about 5-6 minutes.

  • 5

    Pour in the low-sodium chicken broth and unsweetened almond milk. Stir in the nonfat Greek yogurt to create a creamy sauce. Allow the mixture to simmer for 5 minutes, letting the flavors meld.

  • 6

    Meanwhile, steam or microwave the chopped cauliflower until tender. Lightly mash it to form a chunky puree that will serve as the crust topping.

  • 7

    Transfer the chicken and vegetable mixture to a small baking dish. Evenly spread the mashed cauliflower over the top.

  • 8

    Place the dish in the oven and bake for 10-12 minutes until the cauliflower topping begins to set and the filling is bubbly.

  • 9

    Remove from the oven and let cool for a few minutes before serving.