YOUR SOLIN GENERATED RECIPE
Lightened-Up Creamy Chicken Pot Pie with Root Vegetables
A wholesome twist on the classic pot pie, combining tender chicken breast with a medley of roasted root vegetables and a light, creamy broth enriched with a hint of low-fat milk. Finished with a simple thickening of whole wheat flour and fresh aromatic herbs, this dish offers comforting flavors without weighing you down.
INGREDIENTS
5 oz Chicken Breast
1 medium Carrot
1 small Parsnip
1/4 cup diced Onion
1/4 cup Frozen Peas
1/2 cup Low-Fat Milk
1 tbsp Whole Wheat Flour
1/2 cup Low Sodium Chicken Broth
1 tbsp Mixed Fresh Herbs (Thyme & Rosemary)
PREPARATION
Preheat a skillet over medium heat and lightly spray with cooking oil.
Cut the chicken breast into bite-sized pieces and season lightly with salt, pepper, and a pinch of the mixed fresh herbs.
Add the chicken to the skillet and sauté until lightly browned and nearly cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, add the diced onion and sauté until translucent, about 2 minutes.
Add chopped carrot and parsnip (cut into small, uniform pieces) to the skillet. Cook for about 5 minutes until they begin to soften.
Stir in the whole wheat flour and cook for 1 minute, ensuring all vegetables are well-coated.
Gradually pour in the chicken broth and low-fat milk, stirring continuously to create a smooth, light sauce.
Return the chicken to the skillet and add the frozen peas along with the remaining herbs. Simmer for another 3-5 minutes until the vegetables are tender and the chicken is fully cooked.
Taste and adjust the seasoning as needed. Serve warm for a comforting yet light meal.