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 lighter twist on the classic pot pie featuring tender chicken breast, a medley of roasted root vegetables and a silky, creamy sauce brightened with low‐fat milk. Topped with a modest layer of reduced-fat puff pastry, this dish delivers comforting flavors without excess calories.

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NUTRITION

502kcal
Protein
52g
Fat
12.9g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Root Vegetables

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 oz Reduced-Fat Puff Pastry

1/4 cup diced Onion

2 cloves Garlic, minced

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium heat, sear the chicken until it’s golden on both sides, then remove and chop into bite-sized pieces.

  • 3

    In the same skillet, add the diced onion and minced garlic. Sauté until translucent and fragrant.

  • 4

    Add the mixed root vegetables to the skillet and cook for 5-7 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat. Slowly pour in the low-fat milk, stirring constantly to form a light creamy sauce. Add the dried thyme and adjust seasoning as needed.

  • 6

    Return the chopped chicken to the skillet and let the filling simmer for a couple of minutes, allowing all the flavors to meld.

  • 7

    Transfer the filling into a small oven-safe dish. Top the filling with the reduced-fat puff pastry, gently pressing down around the edges.

  • 8

    Bake in the preheated oven for 15-18 minutes until the pastry is puffed and lightly golden.

  • 9

    Let cool for a few minutes before serving to allow the pot pie to set.

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 lighter twist on the classic pot pie featuring tender chicken breast, a medley of roasted root vegetables and a silky, creamy sauce brightened with low‐fat milk. Topped with a modest layer of reduced-fat puff pastry, this dish delivers comforting flavors without excess calories.

NUTRITION

502kcal
Protein
52g
Fat
12.9g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Root Vegetables

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 oz Reduced-Fat Puff Pastry

1/4 cup diced Onion

2 cloves Garlic, minced

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium heat, sear the chicken until it’s golden on both sides, then remove and chop into bite-sized pieces.

  • 3

    In the same skillet, add the diced onion and minced garlic. Sauté until translucent and fragrant.

  • 4

    Add the mixed root vegetables to the skillet and cook for 5-7 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the vegetables and stir to coat. Slowly pour in the low-fat milk, stirring constantly to form a light creamy sauce. Add the dried thyme and adjust seasoning as needed.

  • 6

    Return the chopped chicken to the skillet and let the filling simmer for a couple of minutes, allowing all the flavors to meld.

  • 7

    Transfer the filling into a small oven-safe dish. Top the filling with the reduced-fat puff pastry, gently pressing down around the edges.

  • 8

    Bake in the preheated oven for 15-18 minutes until the pastry is puffed and lightly golden.

  • 9

    Let cool for a few minutes before serving to allow the pot pie to set.