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 light twist on traditional pot pie featuring tender chicken breast and a medley of root vegetables simmered in a creamy, low-fat sauce, all topped with a smooth, mashed cauliflower crust that delivers hearty flavor without excess calories.

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NUTRITION

361kcal
Protein
36.2g
Fat
7.8g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 stalk Celery

1/4 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 cup Cauliflower

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté the diced chicken until lightly browned and nearly cooked through.

  • 4

    Add finely chopped onion, diced carrot, parsnip, and celery to the skillet. Sauté until the vegetables begin to soften, about 5-7 minutes.

  • 5

    Stir in the low-fat milk and nonfat Greek yogurt to create a light, creamy sauce. Let the mixture simmer for an additional 2-3 minutes until slightly thickened.

  • 6

    Transfer the chicken and vegetable mixture into a small baking dish.

  • 7

    In a separate bowl, lightly mash the cauliflower until smooth with a few small chunks for texture. This will serve as the topping.

  • 8

    Spread the mashed cauliflower evenly over the chicken and vegetable filling.

  • 9

    Bake in the preheated oven for 15-20 minutes, or until the topping is set and the filling is bubbling.

  • 10

    Remove from the oven and let 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 light twist on traditional pot pie featuring tender chicken breast and a medley of root vegetables simmered in a creamy, low-fat sauce, all topped with a smooth, mashed cauliflower crust that delivers hearty flavor without excess calories.

NUTRITION

361kcal
Protein
36.2g
Fat
7.8g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 stalk Celery

1/4 cup Low-Fat Milk

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 cup Cauliflower

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 3

    Heat olive oil in a large skillet over medium heat. Sauté the diced chicken until lightly browned and nearly cooked through.

  • 4

    Add finely chopped onion, diced carrot, parsnip, and celery to the skillet. Sauté until the vegetables begin to soften, about 5-7 minutes.

  • 5

    Stir in the low-fat milk and nonfat Greek yogurt to create a light, creamy sauce. Let the mixture simmer for an additional 2-3 minutes until slightly thickened.

  • 6

    Transfer the chicken and vegetable mixture into a small baking dish.

  • 7

    In a separate bowl, lightly mash the cauliflower until smooth with a few small chunks for texture. This will serve as the topping.

  • 8

    Spread the mashed cauliflower evenly over the chicken and vegetable filling.

  • 9

    Bake in the preheated oven for 15-20 minutes, or until the topping is set and the filling is bubbling.

  • 10

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