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

Savor a comforting twist on a classic pot pie with tender chunks of chicken breast and a medley of root vegetables simmered in a light, creamy sauce. This dish delivers warming flavors and a satisfying balance of textures without the heaviness of a traditional crust.

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NUTRITION

443kcal
Protein
51.9g
Fat
10.5g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Carrot

1 small Parsnip

1 stalk Celery

1/4 cup Frozen Peas

1/2 cup Low-Fat Milk

2 tbsp Low-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/2 tsp Dried Thyme

Pinch Black Pepper

Pinch Salt

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

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

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté the chicken pieces until lightly browned on all sides, about 3-4 minutes.

  • 4

    Add the chopped vegetables to the skillet and cook for an additional 3 minutes, stirring occasionally.

  • 5

    Sprinkle in the whole wheat flour and stir well to coat the chicken and vegetables evenly.

  • 6

    Pour in the low-sodium chicken broth, low-fat milk, and add the dried thyme. Stir continuously to avoid lumps.

  • 7

    Allow the mixture to come to a gentle simmer, then add the frozen peas. Let simmer for 5-7 minutes until the sauce thickens and the vegetables are tender.

  • 8

    Remove from heat and stir in the low-fat Greek yogurt for a creamy finish. Adjust seasoning with a pinch more salt and pepper if needed.

  • 9

    Serve warm, enjoying a lighter take on the classic chicken pot pie.

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

Savor a comforting twist on a classic pot pie with tender chunks of chicken breast and a medley of root vegetables simmered in a light, creamy sauce. This dish delivers warming flavors and a satisfying balance of textures without the heaviness of a traditional crust.

NUTRITION

443kcal
Protein
51.9g
Fat
10.5g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 small Carrot

1 small Parsnip

1 stalk Celery

1/4 cup Frozen Peas

1/2 cup Low-Fat Milk

2 tbsp Low-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/2 tsp Dried Thyme

Pinch Black Pepper

Pinch Salt

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

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

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté the chicken pieces until lightly browned on all sides, about 3-4 minutes.

  • 4

    Add the chopped vegetables to the skillet and cook for an additional 3 minutes, stirring occasionally.

  • 5

    Sprinkle in the whole wheat flour and stir well to coat the chicken and vegetables evenly.

  • 6

    Pour in the low-sodium chicken broth, low-fat milk, and add the dried thyme. Stir continuously to avoid lumps.

  • 7

    Allow the mixture to come to a gentle simmer, then add the frozen peas. Let simmer for 5-7 minutes until the sauce thickens and the vegetables are tender.

  • 8

    Remove from heat and stir in the low-fat Greek yogurt for a creamy finish. Adjust seasoning with a pinch more salt and pepper if needed.

  • 9

    Serve warm, enjoying a lighter take on the classic chicken pot pie.