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 comforting yet lighter twist on the classic pot pie. Tender chicken and a medley of root vegetables are smothered in a creamy herb-infused sauce, all encased beneath a delicate whole wheat crust. This dish offers a balanced mix of lean protein, wholesome vegetables, and a subtle creaminess that makes it perfect for any meal of the day.

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NUTRITION

406kcal
Protein
36.6g
Fat
5g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

2 cloves Garlic

1/2 cup Unsweetened Almond Milk

1 tbsp Whole Wheat Flour

1/2 cup Light Chicken Broth

2 tbsp Light Greek Yogurt

Olive Oil Spray

1 serving Whole Wheat Dough (for crust)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly spray a non-stick skillet with olive oil spray. Sauté the diced onion, minced garlic, and chopped celery over medium heat until fragrant and softened, about 3-4 minutes.

  • 3

    Add chopped carrot and parsnip to the skillet. Continue to sauté until the vegetables just begin to soften, roughly 4-5 minutes.

  • 4

    Stir in the diced chicken breast and cook until lightly browned on all sides, ensuring it's nearly cooked through.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients evenly. This will help thicken the sauce.

  • 6

    Pour in the light chicken broth and unsweetened almond milk, stirring continuously. Allow the mixture to simmer for 2-3 minutes until slightly thickened.

  • 7

    Remove the skillet from heat and gently fold in the light Greek yogurt and mixed dried herbs. Season with salt and pepper to taste.

  • 8

    Transfer the creamy chicken and vegetable mixture into a small, oven-safe baking dish or individual ramekins.

  • 9

    Roll out the whole wheat dough on a lightly floured surface to form a round crust that will cover the dish. Place the dough over the filling and trim the excess, then cut a few slits for steam to escape.

  • 10

    Bake in the preheated oven for 20-25 minutes or until the crust is golden and the filling is bubbly.

  • 11

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

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 comforting yet lighter twist on the classic pot pie. Tender chicken and a medley of root vegetables are smothered in a creamy herb-infused sauce, all encased beneath a delicate whole wheat crust. This dish offers a balanced mix of lean protein, wholesome vegetables, and a subtle creaminess that makes it perfect for any meal of the day.

NUTRITION

406kcal
Protein
36.6g
Fat
5g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

2 cloves Garlic

1/2 cup Unsweetened Almond Milk

1 tbsp Whole Wheat Flour

1/2 cup Light Chicken Broth

2 tbsp Light Greek Yogurt

Olive Oil Spray

1 serving Whole Wheat Dough (for crust)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly spray a non-stick skillet with olive oil spray. Sauté the diced onion, minced garlic, and chopped celery over medium heat until fragrant and softened, about 3-4 minutes.

  • 3

    Add chopped carrot and parsnip to the skillet. Continue to sauté until the vegetables just begin to soften, roughly 4-5 minutes.

  • 4

    Stir in the diced chicken breast and cook until lightly browned on all sides, ensuring it's nearly cooked through.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients evenly. This will help thicken the sauce.

  • 6

    Pour in the light chicken broth and unsweetened almond milk, stirring continuously. Allow the mixture to simmer for 2-3 minutes until slightly thickened.

  • 7

    Remove the skillet from heat and gently fold in the light Greek yogurt and mixed dried herbs. Season with salt and pepper to taste.

  • 8

    Transfer the creamy chicken and vegetable mixture into a small, oven-safe baking dish or individual ramekins.

  • 9

    Roll out the whole wheat dough on a lightly floured surface to form a round crust that will cover the dish. Place the dough over the filling and trim the excess, then cut a few slits for steam to escape.

  • 10

    Bake in the preheated oven for 20-25 minutes or until the crust is golden and the filling is bubbly.

  • 11

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