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 comforting twist on a classic pot pie with lean chicken, wholesome root vegetables, and a light creamy sauce enriched with Greek yogurt. A fragrant blend of thyme and rosemary elevates the savory filling, making this dish a perfect warm meal that's both nourishing and satisfying.

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NUTRITION

312kcal
Protein
35.6g
Fat
6.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Fat-Free Greek Yogurt

1 tsp Olive Oil

1/2 cup diced Carrots

1/2 cup diced Parsnip

1/2 cup diced Celery

1/4 medium Onion, diced

1 clove Garlic, minced

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

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PREPARATION

  • 1

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

  • 2

    Sauté the diced onion, celery, carrots, and parsnip for about 5 minutes until they begin to soften.

  • 3

    Add the minced garlic, dried thyme, and rosemary; stir for an additional minute to release their aroma.

  • 4

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

  • 5

    Pour in the chicken broth and add the diced chicken breast. Bring the mixture to a gentle simmer.

  • 6

    Cover and let cook for 8-10 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Stir in the fat-free Greek yogurt to create a light, creamy sauce, heating gently without boiling.

  • 8

    Taste and adjust seasoning if needed, then serve hot as a comforting, lighter version of a pot pie.

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 comforting twist on a classic pot pie with lean chicken, wholesome root vegetables, and a light creamy sauce enriched with Greek yogurt. A fragrant blend of thyme and rosemary elevates the savory filling, making this dish a perfect warm meal that's both nourishing and satisfying.

NUTRITION

312kcal
Protein
35.6g
Fat
6.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Fat-Free Greek Yogurt

1 tsp Olive Oil

1/2 cup diced Carrots

1/2 cup diced Parsnip

1/2 cup diced Celery

1/4 medium Onion, diced

1 clove Garlic, minced

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

PREPARATION

  • 1

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

  • 2

    Sauté the diced onion, celery, carrots, and parsnip for about 5 minutes until they begin to soften.

  • 3

    Add the minced garlic, dried thyme, and rosemary; stir for an additional minute to release their aroma.

  • 4

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

  • 5

    Pour in the chicken broth and add the diced chicken breast. Bring the mixture to a gentle simmer.

  • 6

    Cover and let cook for 8-10 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    Stir in the fat-free Greek yogurt to create a light, creamy sauce, heating gently without boiling.

  • 8

    Taste and adjust seasoning if needed, then serve hot as a comforting, lighter version of a pot pie.