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 favorite with tender chicken, sweet root vegetables, and a light creamy sauce all topped with a delicate whole wheat biscuit layer. Perfect for a balanced dinner that comforts without weighing you down.

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NUTRITION

405kcal
Protein
37.7g
Fat
9.9g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 medium Carrot

1/2 medium Parsnip

1/4 small Onion

1/2 cup Low-Fat Milk (1%)

1/2 cup Low-Sodium Chicken Broth

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

Salt & Pepper, to taste

1 tbsp Fresh Thyme/Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized cubes. Season lightly with salt and pepper.

  • 3

    Peel and chop the carrot, parsnip, and onion into small chunks.

  • 4

    In a medium skillet, heat the olive oil over medium heat. Sauté the onions until translucent, then add the carrots and parsnip. Cook for about 5 minutes until slightly softened.

  • 5

    Add the diced chicken to the pan and cook until the edges are lightly browned.

  • 6

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring to coat evenly. This will help thicken the sauce later.

  • 7

    Pour in the low-sodium chicken broth and low-fat milk gradually, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer until it thickens, about 4-5 minutes.

  • 8

    Stir in the fresh herbs and adjust seasoning with salt and pepper.

  • 9

    Transfer the mixture into a small oven-safe dish. For a traditional pot pie feel, you can dollop the remaining dough (if desired) or simply serve as is.

  • 10

    Bake in the preheated oven for 10 minutes to meld all flavors together. 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 favorite with tender chicken, sweet root vegetables, and a light creamy sauce all topped with a delicate whole wheat biscuit layer. Perfect for a balanced dinner that comforts without weighing you down.

NUTRITION

405kcal
Protein
37.7g
Fat
9.9g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 medium Carrot

1/2 medium Parsnip

1/4 small Onion

1/2 cup Low-Fat Milk (1%)

1/2 cup Low-Sodium Chicken Broth

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

Salt & Pepper, to taste

1 tbsp Fresh Thyme/Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized cubes. Season lightly with salt and pepper.

  • 3

    Peel and chop the carrot, parsnip, and onion into small chunks.

  • 4

    In a medium skillet, heat the olive oil over medium heat. Sauté the onions until translucent, then add the carrots and parsnip. Cook for about 5 minutes until slightly softened.

  • 5

    Add the diced chicken to the pan and cook until the edges are lightly browned.

  • 6

    Sprinkle the whole wheat flour over the chicken and vegetables, stirring to coat evenly. This will help thicken the sauce later.

  • 7

    Pour in the low-sodium chicken broth and low-fat milk gradually, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer until it thickens, about 4-5 minutes.

  • 8

    Stir in the fresh herbs and adjust seasoning with salt and pepper.

  • 9

    Transfer the mixture into a small oven-safe dish. For a traditional pot pie feel, you can dollop the remaining dough (if desired) or simply serve as is.

  • 10

    Bake in the preheated oven for 10 minutes to meld all flavors together. Serve warm.