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

A comforting twist on traditional chicken pot pie that brings a creamy texture with a light touch. Tender chicken breast mingles with a medley of roasted root vegetables in a velvety, Greek yogurt-based sauce, offering a balanced and satisfying meal that’s perfect for breakfast, lunch, or dinner.

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NUTRITION

346kcal
Protein
41.5g
Fat
8g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 medium Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low Sodium Chicken Broth

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the chicken breast into bite-sized pieces. Dice the carrot, parsnip, celery, and onion into uniform pieces.

  • 3

    Heat the olive oil in a skillet over medium heat. Sauté the diced onions until translucent, then add the chicken pieces and lightly brown them.

  • 4

    Add the diced carrot, parsnip, and celery to the skillet. Sauté for 3-4 minutes until the vegetables start to soften.

  • 5

    Pour in the low sodium chicken broth, scraping any bits from the pan. Allow the mixture to cook for another 4 minutes so the flavors meld.

  • 6

    Remove the skillet from heat and stir in the nonfat Greek yogurt until the sauce is well combined and creamy. Season with salt and pepper to taste.

  • 7

    Transfer the mixture to a small baking dish. Bake in the preheated oven for 15-20 minutes, until the vegetables are tender and the chicken is fully cooked.

  • 8

    Serve hot, enjoying every comforting spoonful of this lightened-up, creamy chicken pot pie with root vegetables.

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

A comforting twist on traditional chicken pot pie that brings a creamy texture with a light touch. Tender chicken breast mingles with a medley of roasted root vegetables in a velvety, Greek yogurt-based sauce, offering a balanced and satisfying meal that’s perfect for breakfast, lunch, or dinner.

NUTRITION

346kcal
Protein
41.5g
Fat
8g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 medium Onion

1/4 cup Nonfat Greek Yogurt

1/2 cup Low Sodium Chicken Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the chicken breast into bite-sized pieces. Dice the carrot, parsnip, celery, and onion into uniform pieces.

  • 3

    Heat the olive oil in a skillet over medium heat. Sauté the diced onions until translucent, then add the chicken pieces and lightly brown them.

  • 4

    Add the diced carrot, parsnip, and celery to the skillet. Sauté for 3-4 minutes until the vegetables start to soften.

  • 5

    Pour in the low sodium chicken broth, scraping any bits from the pan. Allow the mixture to cook for another 4 minutes so the flavors meld.

  • 6

    Remove the skillet from heat and stir in the nonfat Greek yogurt until the sauce is well combined and creamy. Season with salt and pepper to taste.

  • 7

    Transfer the mixture to a small baking dish. Bake in the preheated oven for 15-20 minutes, until the vegetables are tender and the chicken is fully cooked.

  • 8

    Serve hot, enjoying every comforting spoonful of this lightened-up, creamy chicken pot pie with root vegetables.