YOUR SOLIN GENERATED RECIPE
Lightened-Up Creamy Chicken and Root Vegetable Pot Pie
Enjoy a comforting twist on a classic pot pie with lean chicken, a medley of hearty root vegetables, and a creamy, light sauce—all without the heavy crust. This warm, nourishing dish delivers wholesome flavors and a satisfying balance of savory and slightly sweet notes from perfectly roasted carrots, parsnips, and turnips, finished with a delicate herb aroma.
INGREDIENTS
5 oz Chicken Breast
1/2 cup chopped Carrots
1/2 cup diced Parsnips
1/2 cup diced Turnips
1/4 cup Nonfat Plain Greek Yogurt
1/3 cup Low-Sodium Chicken Broth
1 tbsp Whole Wheat Flour
1 tsp Olive Oil
1 tbsp Mixed Fresh Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Cut the chicken breast into bite-size pieces. Season lightly with salt and pepper.
Heat olive oil in a medium skillet over medium heat. Add the chopped carrots, diced parsnips, and diced turnips. Sauté for about 5 minutes until the vegetables start to soften.
Stir in the whole wheat flour and mixed fresh herbs, cooking for an additional minute to toast the flour slightly.
Pour in the low-sodium chicken broth and add the nonfat Greek yogurt, stirring continuously to create a smooth, creamy sauce.
Mix in the chicken pieces and allow the mixture to simmer for about 5-7 minutes until the chicken is cooked through and the sauce has thickened.
Transfer the mixture into an oven-safe dish. Taste and adjust seasonings with salt and pepper if needed.
Bake the assembled pot pie in the preheated oven for 10-15 minutes to meld the flavors and warm through.
Remove from oven and serve hot, enjoying a light yet hearty pot pie experience.