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 lean chicken and a medley of root vegetables in a creamy, light sauce. This dish is designed for clean eating, delivering rich flavors with tender chicken, sweet carrots, and hearty potatoes, all tied together with a yogurt-based cream for a satisfying meal.

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NUTRITION

429kcal
Protein
45.9g
Fat
9.1g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Yellow Onion

0.5 cup Diced Potato

0.25 cup Green Peas

0.25 cup Nonfat Greek Yogurt

0.5 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Sauté the chicken until lightly browned, about 4-5 minutes, then remove from the skillet and set aside.

  • 4

    In the same skillet, add diced carrots, celery, and chopped onion. Sauté until the vegetables soften, about 5 minutes.

  • 5

    Add the diced potato and green peas to the skillet, stirring to combine.

  • 6

    Pour in the low sodium chicken broth and return the chicken pieces to the skillet. Let simmer until the potatoes are tender, about 8-10 minutes.

  • 7

    Stir in the nonfat Greek yogurt to create a creamy sauce, adjusting seasoning with salt and pepper as needed.

  • 8

    Allow the mixture to heat through and thicken slightly. Serve warm for a comforting, lightened-up twist on a classic 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

Enjoy a comforting twist on the classic pot pie with lean chicken and a medley of root vegetables in a creamy, light sauce. This dish is designed for clean eating, delivering rich flavors with tender chicken, sweet carrots, and hearty potatoes, all tied together with a yogurt-based cream for a satisfying meal.

NUTRITION

429kcal
Protein
45.9g
Fat
9.1g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 stalk Celery

1 small Yellow Onion

0.5 cup Diced Potato

0.25 cup Green Peas

0.25 cup Nonfat Greek Yogurt

0.5 cup Low Sodium Chicken Broth

1 tsp Olive Oil

1 tsp Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Sauté the chicken until lightly browned, about 4-5 minutes, then remove from the skillet and set aside.

  • 4

    In the same skillet, add diced carrots, celery, and chopped onion. Sauté until the vegetables soften, about 5 minutes.

  • 5

    Add the diced potato and green peas to the skillet, stirring to combine.

  • 6

    Pour in the low sodium chicken broth and return the chicken pieces to the skillet. Let simmer until the potatoes are tender, about 8-10 minutes.

  • 7

    Stir in the nonfat Greek yogurt to create a creamy sauce, adjusting seasoning with salt and pepper as needed.

  • 8

    Allow the mixture to heat through and thicken slightly. Serve warm for a comforting, lightened-up twist on a classic pot pie.