YOUR SOLIN GENERATED RECIPE
Lightened-Up Creamy Chicken and Root Vegetable Pot Pie
Savor a comforting pot pie that elevates lean chicken and vibrant root vegetables with a light, creamy sauce and a wholesome whole wheat topping. Each hearty bite delivers tender chicken, sweet carrots, earthy parsnips, and aromatic onions and celery, finished with a tangy nonfat Greek yogurt infusion and a crisp, golden crust.
INGREDIENTS
3 oz Chicken Breast
1 medium Carrot
1 small Parsnip
1/4 medium Onion
1 stalk Celery
1/2 cup Low-Sodium Chicken Broth
1/4 cup Nonfat Greek Yogurt
1/4 cup Whole Wheat Flour
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Dice the chicken breast into bite-sized pieces. Chop the carrot, parsnip, onion, and celery into uniform small cubes.
Heat the olive oil in a skillet over medium heat. Sauté the onion and celery until they begin to soften, then add the carrot and parsnip. Cook for another 3-4 minutes until the vegetables are slightly tender.
Add the diced chicken to the skillet and cook until it turns lightly golden and is nearly cooked through, about 4-5 minutes.
Pour in the low-sodium chicken broth and allow it to simmer for 2 minutes. Stir in the nonfat Greek yogurt to create a creamy sauce. Season with salt, pepper, and your favorite herbs if desired.
Transfer the mixture to a small baking dish. In a separate bowl, mix the whole wheat flour with a splash of water to form a thick batter. Drop spoonfuls of the batter evenly over the chicken and vegetable mixture to create a light topping.
Bake in the preheated oven for about 15-18 minutes, or until the topping is set and lightly golden.
Remove from the oven and let cool slightly before serving.