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 the classic chicken pot pie, this lightened-up version features tender chicken breast, a medley of hearty root vegetables, and a creamy, low-fat sauce, all perfectly balanced to keep you nourished without overloading on calories.

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NUTRITION

471kcal
Protein
43.9g
Fat
9.3g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Potato

1/4 cup chopped Onion

1 Garlic clove

1/4 cup Low-Fat Greek Yogurt

1/4 cup 1% Low-Fat Milk

1 teaspoon Olive Oil

1 tablespoon Whole Wheat Flour

1 teaspoon Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Chop the carrot, parsnip, potato, and onion into uniform chunks. Mince the garlic.

  • 4

    In a medium pot, heat the olive oil over medium heat. Sauté the onion and garlic until softened, about 2-3 minutes.

  • 5

    Add the diced chicken and cook until lightly browned on all sides.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir to combine, letting it cook for about 1 minute to remove the raw flour taste.

  • 7

    Pour in the low-fat milk and stir constantly until a light thickening begins. Mix in the Greek yogurt, ensuring a smooth, creamy texture.

  • 8

    Add the chopped root vegetables and fresh thyme. Cover the pot and let simmer for 10-12 minutes, or until the vegetables are tender and the chicken is cooked through.

  • 9

    Taste and adjust seasoning if needed. If the sauce is too thick, add a splash more milk to reach your desired consistency.

  • 10

    Transfer the mixture into an oven-safe dish and bake for an additional 10 minutes to meld the flavors.

  • 11

    Serve warm and enjoy your nourishing, lightened-up creamy chicken pot pie.

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 the classic chicken pot pie, this lightened-up version features tender chicken breast, a medley of hearty root vegetables, and a creamy, low-fat sauce, all perfectly balanced to keep you nourished without overloading on calories.

NUTRITION

471kcal
Protein
43.9g
Fat
9.3g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Potato

1/4 cup chopped Onion

1 Garlic clove

1/4 cup Low-Fat Greek Yogurt

1/4 cup 1% Low-Fat Milk

1 teaspoon Olive Oil

1 tablespoon Whole Wheat Flour

1 teaspoon Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Chop the carrot, parsnip, potato, and onion into uniform chunks. Mince the garlic.

  • 4

    In a medium pot, heat the olive oil over medium heat. Sauté the onion and garlic until softened, about 2-3 minutes.

  • 5

    Add the diced chicken and cook until lightly browned on all sides.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir to combine, letting it cook for about 1 minute to remove the raw flour taste.

  • 7

    Pour in the low-fat milk and stir constantly until a light thickening begins. Mix in the Greek yogurt, ensuring a smooth, creamy texture.

  • 8

    Add the chopped root vegetables and fresh thyme. Cover the pot and let simmer for 10-12 minutes, or until the vegetables are tender and the chicken is cooked through.

  • 9

    Taste and adjust seasoning if needed. If the sauce is too thick, add a splash more milk to reach your desired consistency.

  • 10

    Transfer the mixture into an oven-safe dish and bake for an additional 10 minutes to meld the flavors.

  • 11

    Serve warm and enjoy your nourishing, lightened-up creamy chicken pot pie.