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, lightened-up twist on a classic pot pie. Tender chicken breast and a medley of root vegetables are simmered in a velvety light cream sauce, topped with a comforting mashed cauliflower crust. This dish delivers satisfying savory flavors with a careful balance of macros, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

369kcal
Protein
43.4g
Fat
9.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

0.5 cup chopped Carrots (~65g)

0.5 cup chopped Parsnips (~80g)

0.25 cup chopped Onion (~40g)

0.25 cup chopped Celery (~30g)

0.5 cup Low-Sodium Chicken Broth (~120g)

1 tsp Olive Oil (~4.5g)

1 cup Cauliflower florets (~107g)

2 tbsp Nonfat Greek Yogurt (~30g)

0.5 tsp Thyme (dried)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Heat a skillet over medium heat and add the olive oil. Sauté the chopped onion and celery until softened, about 3-4 minutes.

  • 4

    Add the chopped carrots and parsnips to the skillet and continue to sauté for another 4-5 minutes until they start to become tender.

  • 5

    Stir in the diced chicken and cook until the chicken is lightly browned on all sides, about 5-6 minutes.

  • 6

    Pour in the low-sodium chicken broth and sprinkle in the dried thyme. Allow the mixture to simmer for about 3-4 minutes so the flavors meld together.

  • 7

    Reduce the heat and stir in the Greek yogurt to create a light creamy sauce. Adjust salt and pepper as needed.

  • 8

    Transfer the chicken and vegetable mixture into a small oven-safe casserole dish.

  • 9

    Prepare the cauliflower topping by lightly mashing the cauliflower florets with a fork, leaving some texture. Spread the mashed cauliflower over the filling evenly.

  • 10

    Place the dish in the preheated oven and bake for 10-12 minutes until the cauliflower topping is heated through and begins to slightly brown.

  • 11

    Remove from the oven, let cool for a few minutes, and serve warm.

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, lightened-up twist on a classic pot pie. Tender chicken breast and a medley of root vegetables are simmered in a velvety light cream sauce, topped with a comforting mashed cauliflower crust. This dish delivers satisfying savory flavors with a careful balance of macros, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

369kcal
Protein
43.4g
Fat
9.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

0.5 cup chopped Carrots (~65g)

0.5 cup chopped Parsnips (~80g)

0.25 cup chopped Onion (~40g)

0.25 cup chopped Celery (~30g)

0.5 cup Low-Sodium Chicken Broth (~120g)

1 tsp Olive Oil (~4.5g)

1 cup Cauliflower florets (~107g)

2 tbsp Nonfat Greek Yogurt (~30g)

0.5 tsp Thyme (dried)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Heat a skillet over medium heat and add the olive oil. Sauté the chopped onion and celery until softened, about 3-4 minutes.

  • 4

    Add the chopped carrots and parsnips to the skillet and continue to sauté for another 4-5 minutes until they start to become tender.

  • 5

    Stir in the diced chicken and cook until the chicken is lightly browned on all sides, about 5-6 minutes.

  • 6

    Pour in the low-sodium chicken broth and sprinkle in the dried thyme. Allow the mixture to simmer for about 3-4 minutes so the flavors meld together.

  • 7

    Reduce the heat and stir in the Greek yogurt to create a light creamy sauce. Adjust salt and pepper as needed.

  • 8

    Transfer the chicken and vegetable mixture into a small oven-safe casserole dish.

  • 9

    Prepare the cauliflower topping by lightly mashing the cauliflower florets with a fork, leaving some texture. Spread the mashed cauliflower over the filling evenly.

  • 10

    Place the dish in the preheated oven and bake for 10-12 minutes until the cauliflower topping is heated through and begins to slightly brown.

  • 11

    Remove from the oven, let cool for a few minutes, and serve warm.