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 featuring tender chicken breast, hearty root vegetables, and a light, creamy sauce. This dish is balanced with a mix of juicy carrots, parsnips, and sweet peas, all wrapped in a delicate whole wheat biscuit topping that crisps to perfection.

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NUTRITION

466kcal
Protein
49.4g
Fat
6.8g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/2 medium Yellow Onion (55g)

1/3 cup Frozen Green Peas (50g)

50g Low-Fat Greek Yogurt

1 Whole Wheat Biscuit (40g)

1/2 cup Low-Sodium Chicken Broth (120g)

1 clove Garlic (3g)

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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 if desired.

  • 3

    Chop the carrot, parsnip, and half onion into small cubes. Mince the garlic.

  • 4

    In a large skillet, sauté the diced chicken over medium heat until lightly browned and nearly cooked through. Remove and set aside.

  • 5

    In the same skillet, add the onion and garlic, cooking until the onion softens. Then add the chopped carrot and parsnip; sauté for about 5 minutes until they begin to soften.

  • 6

    Add the chicken back to the skillet along with the frozen peas. Pour in the chicken broth and allow the mixture to simmer for 5 minutes.

  • 7

    Stir in the low-fat Greek yogurt to create a creamy consistency. Adjust seasoning with a pinch of salt and pepper as needed.

  • 8

    Pour the mixture into an oven-safe dish. Crumble or evenly place the whole wheat biscuit on top to act as a light crust.

  • 9

    Bake in the preheated oven for 12-15 minutes or until the biscuit topping is lightly golden and the filling is bubbling.

  • 10

    Remove from oven, let stand for a few minutes, then serve warm.

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 featuring tender chicken breast, hearty root vegetables, and a light, creamy sauce. This dish is balanced with a mix of juicy carrots, parsnips, and sweet peas, all wrapped in a delicate whole wheat biscuit topping that crisps to perfection.

NUTRITION

466kcal
Protein
49.4g
Fat
6.8g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/2 medium Yellow Onion (55g)

1/3 cup Frozen Green Peas (50g)

50g Low-Fat Greek Yogurt

1 Whole Wheat Biscuit (40g)

1/2 cup Low-Sodium Chicken Broth (120g)

1 clove Garlic (3g)

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 if desired.

  • 3

    Chop the carrot, parsnip, and half onion into small cubes. Mince the garlic.

  • 4

    In a large skillet, sauté the diced chicken over medium heat until lightly browned and nearly cooked through. Remove and set aside.

  • 5

    In the same skillet, add the onion and garlic, cooking until the onion softens. Then add the chopped carrot and parsnip; sauté for about 5 minutes until they begin to soften.

  • 6

    Add the chicken back to the skillet along with the frozen peas. Pour in the chicken broth and allow the mixture to simmer for 5 minutes.

  • 7

    Stir in the low-fat Greek yogurt to create a creamy consistency. Adjust seasoning with a pinch of salt and pepper as needed.

  • 8

    Pour the mixture into an oven-safe dish. Crumble or evenly place the whole wheat biscuit on top to act as a light crust.

  • 9

    Bake in the preheated oven for 12-15 minutes or until the biscuit topping is lightly golden and the filling is bubbling.

  • 10

    Remove from oven, let stand for a few minutes, then serve warm.