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 twist on a classic pot pie, featuring tender chicken breast paired with a medley of root vegetables in a creamy, broth-based sauce. This dish offers a comforting balance of flavors and textures—silky sauce, soft steamed vegetables, and a satisfying herb-infused profile that makes it a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

426kcal
Protein
41.5g
Fat
9g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 medium Onion

1/2 cup Low-Sodium Chicken Broth

1/4 cup Light Greek Yogurt

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small cubes and season lightly with salt, pepper, and mixed herbs.

  • 3

    Chop the carrot, parsnip, celery, and onion into similar bite-sized pieces.

  • 4

    In a medium pan, heat the olive oil over medium heat. Sauté the onion, celery, carrot, and parsnip until they begin to soften, about 5-7 minutes.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir for a minute to coat evenly.

  • 6

    Pour in the low-sodium chicken broth and add the diced chicken. Allow to simmer for about 8-10 minutes until the chicken is cooked through and the sauce begins to thicken slightly.

  • 7

    Remove the pan from heat and stir in the light Greek yogurt until well combined, creating a creamy consistency.

  • 8

    Transfer the mixture to a small oven-safe dish. Optionally, top with a sprinkle of fresh herbs.

  • 9

    Bake in the preheated oven for 10 minutes to meld flavors and achieve a warm, comforting consistency.

  • 10

    Let cool for a few minutes before serving.

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 twist on a classic pot pie, featuring tender chicken breast paired with a medley of root vegetables in a creamy, broth-based sauce. This dish offers a comforting balance of flavors and textures—silky sauce, soft steamed vegetables, and a satisfying herb-infused profile that makes it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

426kcal
Protein
41.5g
Fat
9g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 medium Onion

1/2 cup Low-Sodium Chicken Broth

1/4 cup Light Greek Yogurt

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small cubes and season lightly with salt, pepper, and mixed herbs.

  • 3

    Chop the carrot, parsnip, celery, and onion into similar bite-sized pieces.

  • 4

    In a medium pan, heat the olive oil over medium heat. Sauté the onion, celery, carrot, and parsnip until they begin to soften, about 5-7 minutes.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir for a minute to coat evenly.

  • 6

    Pour in the low-sodium chicken broth and add the diced chicken. Allow to simmer for about 8-10 minutes until the chicken is cooked through and the sauce begins to thicken slightly.

  • 7

    Remove the pan from heat and stir in the light Greek yogurt until well combined, creating a creamy consistency.

  • 8

    Transfer the mixture to a small oven-safe dish. Optionally, top with a sprinkle of fresh herbs.

  • 9

    Bake in the preheated oven for 10 minutes to meld flavors and achieve a warm, comforting consistency.

  • 10

    Let cool for a few minutes before serving.