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 comforting twist on the classic pot pie with a lighter creamy sauce and an array of tender root vegetables. This dish harmonizes savory shredded chicken with carrots, parsnips, and a gentle aromatic broth, all brought together with a touch of whole wheat flour and fresh herbs for an indulgent yet balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
34.1g
Fat
10.2g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

1 clove Garlic

0.5 cup Low-Sodium Chicken Broth

0.5 cup Unsweetened Almond Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Fresh Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 3

    Sauté the chicken until lightly browned and mostly cooked through, then remove from the skillet.

  • 4

    In the same skillet, add diced yellow onion and minced garlic. Sauté until translucent.

  • 5

    Add chopped carrot and parsnip (cut into uniform small pieces) along with fresh thyme. Stir for 2-3 minutes.

  • 6

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly, cooking for about 1 minute.

  • 7

    Slowly pour in the chicken broth and almond milk, stirring continuously to create a light creamy sauce.

  • 8

    Return the chicken to the skillet and simmer for 5-7 minutes until the vegetables are tender and the sauce thickens.

  • 9

    Season with additional salt and pepper to taste, then serve warm as a comforting meal.

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 comforting twist on the classic pot pie with a lighter creamy sauce and an array of tender root vegetables. This dish harmonizes savory shredded chicken with carrots, parsnips, and a gentle aromatic broth, all brought together with a touch of whole wheat flour and fresh herbs for an indulgent yet balanced meal.

NUTRITION

381kcal
Protein
34.1g
Fat
10.2g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Yellow Onion

1 clove Garlic

0.5 cup Low-Sodium Chicken Broth

0.5 cup Unsweetened Almond Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Fresh Thyme

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 3

    Sauté the chicken until lightly browned and mostly cooked through, then remove from the skillet.

  • 4

    In the same skillet, add diced yellow onion and minced garlic. Sauté until translucent.

  • 5

    Add chopped carrot and parsnip (cut into uniform small pieces) along with fresh thyme. Stir for 2-3 minutes.

  • 6

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly, cooking for about 1 minute.

  • 7

    Slowly pour in the chicken broth and almond milk, stirring continuously to create a light creamy sauce.

  • 8

    Return the chicken to the skillet and simmer for 5-7 minutes until the vegetables are tender and the sauce thickens.

  • 9

    Season with additional salt and pepper to taste, then serve warm as a comforting meal.