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 classic chicken pot pie that’s been lightened-up for a healthier lifestyle. This dish features tender chunks of chicken breast, a medley of root vegetables like carrots and parsnips, and a creamy, flavorful sauce enriched with low-fat milk. Perfect for a balanced, filling dinner, this pot pie delivers robust taste in a lighter package.

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NUTRITION

436kcal
Protein
49.4g
Fat
11.7g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 medium Parsnip (~80g)

2 stalks Celery (~80g total)

1/4 small Onion (~17g)

1/2 cup Low-Fat Milk (~122g)

1/2 cup Chicken Broth (~120g)

2 tbsp Whole Wheat Flour (~15g total)

1 tsp Olive Oil (~4.5g)

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Chop the carrot, parsnip, celery, and onion into uniform pieces.

  • 4

    In a medium pan, heat olive oil over medium heat. Sauté the onion until translucent.

  • 5

    Add the chicken cubes and cook until lightly browned on all sides, about 4-5 minutes.

  • 6

    Stir in the chopped carrot, parsnip, and celery. Sprinkle the whole wheat flour over the mixture and stir well to coat.

  • 7

    Pour in the chicken broth and low-fat milk, stirring continuously to avoid lumps. Add fresh thyme and adjust seasoning with salt and pepper.

  • 8

    Allow the mixture to simmer for 5-7 minutes until the sauce slightly thickens and the vegetables begin to soften.

  • 9

    Transfer the mixture to an oven-safe dish and bake in the preheated oven for 12-15 minutes until the top starts to form a light crust.

  • 10

    Remove from the oven and let it rest for a few minutes before serving.

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 classic chicken pot pie that’s been lightened-up for a healthier lifestyle. This dish features tender chunks of chicken breast, a medley of root vegetables like carrots and parsnips, and a creamy, flavorful sauce enriched with low-fat milk. Perfect for a balanced, filling dinner, this pot pie delivers robust taste in a lighter package.

NUTRITION

436kcal
Protein
49.4g
Fat
11.7g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 medium Parsnip (~80g)

2 stalks Celery (~80g total)

1/4 small Onion (~17g)

1/2 cup Low-Fat Milk (~122g)

1/2 cup Chicken Broth (~120g)

2 tbsp Whole Wheat Flour (~15g total)

1 tsp Olive Oil (~4.5g)

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Chop the carrot, parsnip, celery, and onion into uniform pieces.

  • 4

    In a medium pan, heat olive oil over medium heat. Sauté the onion until translucent.

  • 5

    Add the chicken cubes and cook until lightly browned on all sides, about 4-5 minutes.

  • 6

    Stir in the chopped carrot, parsnip, and celery. Sprinkle the whole wheat flour over the mixture and stir well to coat.

  • 7

    Pour in the chicken broth and low-fat milk, stirring continuously to avoid lumps. Add fresh thyme and adjust seasoning with salt and pepper.

  • 8

    Allow the mixture to simmer for 5-7 minutes until the sauce slightly thickens and the vegetables begin to soften.

  • 9

    Transfer the mixture to an oven-safe dish and bake in the preheated oven for 12-15 minutes until the top starts to form a light crust.

  • 10

    Remove from the oven and let it rest for a few minutes before serving.