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 heartwarming twist on a classic pot pie that brings together tender chicken, vibrant root vegetables, and a delightfully creamy sauce. This lighter version packs flavor in every spoonful, with a velvety sauce built from low-fat ingredients and a whisper of olive oil, making it the perfect comforting meal for any time of day.

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NUTRITION

373kcal
Protein
38.2g
Fat
6.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/4 cup chopped Onion (40g)

1/4 cup Low-Fat Milk (60ml)

2 tbsp Low-Fat Greek Yogurt (30g)

1/2 cup Low-Sodium Chicken Broth (120g)

1 tbsp Whole Wheat Flour (8g)

1/2 tsp Olive Oil (2.3g)

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Sauté chopped onions until softened, then add diced carrot and parsnip. Cook until the vegetables begin to soften, about 5 minutes.

  • 3

    Meanwhile, dice the chicken breast into small bite-sized pieces.

  • 4

    Sprinkle the whole wheat flour over the vegetables and stir to coat, cooking for an additional minute to remove the raw flour taste.

  • 5

    Pour in the low-sodium chicken broth and low-fat milk, stirring continuously to form a light sauce.

  • 6

    Add the diced chicken and let the mixture simmer until the chicken is cooked through and vegetables are tender, about 8-10 minutes.

  • 7

    Stir in the low-fat Greek yogurt to achieve a creamy consistency. Season with salt and pepper to taste if desired.

  • 8

    Serve hot as a satisfying pot pie filling, enjoying its creamy, comforting flavor without the heaviness of a traditional crust.

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 heartwarming twist on a classic pot pie that brings together tender chicken, vibrant root vegetables, and a delightfully creamy sauce. This lighter version packs flavor in every spoonful, with a velvety sauce built from low-fat ingredients and a whisper of olive oil, making it the perfect comforting meal for any time of day.

NUTRITION

373kcal
Protein
38.2g
Fat
6.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/4 cup chopped Onion (40g)

1/4 cup Low-Fat Milk (60ml)

2 tbsp Low-Fat Greek Yogurt (30g)

1/2 cup Low-Sodium Chicken Broth (120g)

1 tbsp Whole Wheat Flour (8g)

1/2 tsp Olive Oil (2.3g)

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Sauté chopped onions until softened, then add diced carrot and parsnip. Cook until the vegetables begin to soften, about 5 minutes.

  • 3

    Meanwhile, dice the chicken breast into small bite-sized pieces.

  • 4

    Sprinkle the whole wheat flour over the vegetables and stir to coat, cooking for an additional minute to remove the raw flour taste.

  • 5

    Pour in the low-sodium chicken broth and low-fat milk, stirring continuously to form a light sauce.

  • 6

    Add the diced chicken and let the mixture simmer until the chicken is cooked through and vegetables are tender, about 8-10 minutes.

  • 7

    Stir in the low-fat Greek yogurt to achieve a creamy consistency. Season with salt and pepper to taste if desired.

  • 8

    Serve hot as a satisfying pot pie filling, enjoying its creamy, comforting flavor without the heaviness of a traditional crust.