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

Savor a comforting twist on a classic pot pie featuring tender chicken breast, a medley of hearty root vegetables, and a light, creamy sauce enriched with low-fat milk and Greek yogurt. Every spoonful delivers a balanced mix of flavors and textures, making it an ideal meal for any time of day.

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NUTRITION

330kcal
Protein
38.2g
Fat
3g
Carbs
38.2g

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

2 tbsp Low-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1/3 cup Low-Sodium Chicken Broth

1 small Onion

1 clove Garlic

1 tsp Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat. Dice the onion, garlic, carrot, parsnip, and celery into small, uniform pieces.

  • 2

    Add a lightly spritzed non-stick cooking spray and sauté the onions and garlic until fragrant, about 2 minutes.

  • 3

    Add the diced carrot, parsnip, and celery, cooking for an additional 3-4 minutes until they start to soften.

  • 4

    Dice the chicken breast into bite-sized pieces and add to the skillet. Cook until the chicken is lightly browned and nearly cooked through.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to coat the ingredients, cooking for about 1 minute to eliminate the raw flour taste.

  • 6

    Pour in the low-sodium chicken broth and low-fat milk, stirring constantly to combine and create a light sauce. Allow the mixture to simmer for 3-5 minutes until it thickens slightly.

  • 7

    Stir in the low-fat Greek yogurt, green peas, and thyme. Season with salt and pepper to taste. Heat through until peas are warmed.

  • 8

    Transfer the mixture into a baking dish and, if desired, top with a light layer of mashed root vegetables or a whole grain crust. Alternatively, serve as a hearty stew-like pot pie filling.

  • 9

    Serve warm and enjoy your 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

Savor a comforting twist on a classic pot pie featuring tender chicken breast, a medley of hearty root vegetables, and a light, creamy sauce enriched with low-fat milk and Greek yogurt. Every spoonful delivers a balanced mix of flavors and textures, making it an ideal meal for any time of day.

NUTRITION

330kcal
Protein
38.2g
Fat
3g
Carbs
38.2g

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

2 tbsp Low-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1/3 cup Low-Sodium Chicken Broth

1 small Onion

1 clove Garlic

1 tsp Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat. Dice the onion, garlic, carrot, parsnip, and celery into small, uniform pieces.

  • 2

    Add a lightly spritzed non-stick cooking spray and sauté the onions and garlic until fragrant, about 2 minutes.

  • 3

    Add the diced carrot, parsnip, and celery, cooking for an additional 3-4 minutes until they start to soften.

  • 4

    Dice the chicken breast into bite-sized pieces and add to the skillet. Cook until the chicken is lightly browned and nearly cooked through.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to coat the ingredients, cooking for about 1 minute to eliminate the raw flour taste.

  • 6

    Pour in the low-sodium chicken broth and low-fat milk, stirring constantly to combine and create a light sauce. Allow the mixture to simmer for 3-5 minutes until it thickens slightly.

  • 7

    Stir in the low-fat Greek yogurt, green peas, and thyme. Season with salt and pepper to taste. Heat through until peas are warmed.

  • 8

    Transfer the mixture into a baking dish and, if desired, top with a light layer of mashed root vegetables or a whole grain crust. Alternatively, serve as a hearty stew-like pot pie filling.

  • 9

    Serve warm and enjoy your lightened-up creamy chicken pot pie with root vegetables!