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 a classic pot pie with a light, creamy sauce and a vibrant mix of root vegetables and tender chicken. This dish features a well-balanced blend of protein-packed chicken, sweet carrots and parsnips, and aromatic vegetables in a silky Greek yogurt-infused sauce, making it a delightful option for a wholesome breakfast, lunch, or dinner.

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NUTRITION

498kcal
Protein
51.7g
Fat
9.7g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 Celery Stalk

1 small Onion

1/2 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

2 tbsp Whole Wheat Flour

1 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

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

  • 2

    Dice the small onion, carrot, parsnip, and celery into uniform pieces.

  • 3

    Cut the chicken breast into bite-sized chunks.

  • 4

    Sauté the diced onions in the olive oil until softened and translucent.

  • 5

    Add the carrots, parsnips, and celery to the skillet and continue sautéing for 3-4 minutes until they begin to soften.

  • 6

    Stir in the chicken pieces and cook until evenly browned on all sides.

  • 7

    Sprinkle in the whole wheat flour and stir well to coat the ingredients evenly, cooking for an additional minute to toast the flour lightly.

  • 8

    Gradually pour in the low-sodium chicken broth while stirring continuously to avoid lumps, allowing the mixture to thicken slightly.

  • 9

    Reduce the heat and stir in the low-fat Greek yogurt, mixing thoroughly until a creamy sauce forms. Adjust seasoning with salt, pepper, and dried thyme if desired.

  • 10

    Simmer the mixture for 5-7 minutes, ensuring the chicken is fully cooked and the vegetables are tender.

  • 11

    Serve warm, and enjoy your lightened-up creamy chicken pot pie either as a hearty dinner or a comforting meal anytime.

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 a classic pot pie with a light, creamy sauce and a vibrant mix of root vegetables and tender chicken. This dish features a well-balanced blend of protein-packed chicken, sweet carrots and parsnips, and aromatic vegetables in a silky Greek yogurt-infused sauce, making it a delightful option for a wholesome breakfast, lunch, or dinner.

NUTRITION

498kcal
Protein
51.7g
Fat
9.7g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 Celery Stalk

1 small Onion

1/2 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

2 tbsp Whole Wheat Flour

1 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

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

  • 2

    Dice the small onion, carrot, parsnip, and celery into uniform pieces.

  • 3

    Cut the chicken breast into bite-sized chunks.

  • 4

    Sauté the diced onions in the olive oil until softened and translucent.

  • 5

    Add the carrots, parsnips, and celery to the skillet and continue sautéing for 3-4 minutes until they begin to soften.

  • 6

    Stir in the chicken pieces and cook until evenly browned on all sides.

  • 7

    Sprinkle in the whole wheat flour and stir well to coat the ingredients evenly, cooking for an additional minute to toast the flour lightly.

  • 8

    Gradually pour in the low-sodium chicken broth while stirring continuously to avoid lumps, allowing the mixture to thicken slightly.

  • 9

    Reduce the heat and stir in the low-fat Greek yogurt, mixing thoroughly until a creamy sauce forms. Adjust seasoning with salt, pepper, and dried thyme if desired.

  • 10

    Simmer the mixture for 5-7 minutes, ensuring the chicken is fully cooked and the vegetables are tender.

  • 11

    Serve warm, and enjoy your lightened-up creamy chicken pot pie either as a hearty dinner or a comforting meal anytime.