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 cozy, comforting pot pie that delivers tender chicken, sweet roasted root vegetables, and a light creamy sauce enveloped in a simple whole wheat flour thickener. This dish is perfect for breakfast, lunch, or dinner, offering a balanced combination of proteins, fiber-rich vegetables, and a hint of herbaceous aromatics.

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NUTRITION

359kcal
Protein
41.2g
Fat
7.4g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1 tbsp Whole Wheat Flour

1/2 cup Low Sodium Chicken Broth

2 tbsp Light Cream Cheese

1 tsp Fresh Thyme

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt (if desired) and a pinch of thyme.

  • 3

    Chop the carrot, parsnip, onion, and garlic finely.

  • 4

    In a skillet over medium heat, lightly sauté the onion and garlic until translucent. Then add the diced chicken and cook until just browned.

  • 5

    Stir in the chopped carrots and parsnips. Sprinkle the whole wheat flour over and cook for another minute to form a light roux.

  • 6

    Pour in the low sodium chicken broth while stirring to avoid lumps. Mix in the light cream cheese and remaining thyme until the sauce becomes creamy and slightly thickened.

  • 7

    Transfer the mixture into a small baking dish. Cover with foil and bake in the preheated oven for about 20 minutes, until vegetables are tender and flavors meld.

  • 8

    Remove from the oven and let it cool slightly before serving.

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 cozy, comforting pot pie that delivers tender chicken, sweet roasted root vegetables, and a light creamy sauce enveloped in a simple whole wheat flour thickener. This dish is perfect for breakfast, lunch, or dinner, offering a balanced combination of proteins, fiber-rich vegetables, and a hint of herbaceous aromatics.

NUTRITION

359kcal
Protein
41.2g
Fat
7.4g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 clove Garlic

1 tbsp Whole Wheat Flour

1/2 cup Low Sodium Chicken Broth

2 tbsp Light Cream Cheese

1 tsp Fresh Thyme

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into small bite-sized pieces. Season lightly with salt (if desired) and a pinch of thyme.

  • 3

    Chop the carrot, parsnip, onion, and garlic finely.

  • 4

    In a skillet over medium heat, lightly sauté the onion and garlic until translucent. Then add the diced chicken and cook until just browned.

  • 5

    Stir in the chopped carrots and parsnips. Sprinkle the whole wheat flour over and cook for another minute to form a light roux.

  • 6

    Pour in the low sodium chicken broth while stirring to avoid lumps. Mix in the light cream cheese and remaining thyme until the sauce becomes creamy and slightly thickened.

  • 7

    Transfer the mixture into a small baking dish. Cover with foil and bake in the preheated oven for about 20 minutes, until vegetables are tender and flavors meld.

  • 8

    Remove from the oven and let it cool slightly before serving.