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 lighter twist on the classic pot pie with tender chicken, nourishing root vegetables, and a creamy, tangy sauce enriched with Greek yogurt. This comforting dish delivers a delightful balance of textures and flavors, without overloading on calories.

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NUTRITION

412kcal
Protein
44.9g
Fat
6.9g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

0.5 small Onion (30g)

1 clove Garlic

1 tbsp Whole Wheat Flour

0.5 cup Low-Sodium Chicken Broth (120g)

0.25 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

  • 3

    Chop the carrot, parsnip, onion, and mince the garlic.

  • 4

    Sauté the onion and garlic in the skillet until translucent, then add the chicken pieces and lightly brown them.

  • 5

    Stir in the chopped carrot and parsnip, and cook for about 3 minutes until they start to soften.

  • 6

    Sprinkle in the whole wheat flour and stir well to coat the ingredients, cooking for another minute.

  • 7

    Pour in the low-sodium chicken broth and continue to simmer, allowing the mixture to thicken slightly and the vegetables to become tender.

  • 8

    Lower the heat and gently mix in the Greek yogurt to create a creamy sauce, taking care not to boil to preserve the yogurt’s texture.

  • 9

    Adjust salt and pepper to taste, and serve warm as a satisfying, light pot pie filling.

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 lighter twist on the classic pot pie with tender chicken, nourishing root vegetables, and a creamy, tangy sauce enriched with Greek yogurt. This comforting dish delivers a delightful balance of textures and flavors, without overloading on calories.

NUTRITION

412kcal
Protein
44.9g
Fat
6.9g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

0.5 small Onion (30g)

1 clove Garlic

1 tbsp Whole Wheat Flour

0.5 cup Low-Sodium Chicken Broth (120g)

0.25 cup Nonfat Greek Yogurt (60g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Dice the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.

  • 3

    Chop the carrot, parsnip, onion, and mince the garlic.

  • 4

    Sauté the onion and garlic in the skillet until translucent, then add the chicken pieces and lightly brown them.

  • 5

    Stir in the chopped carrot and parsnip, and cook for about 3 minutes until they start to soften.

  • 6

    Sprinkle in the whole wheat flour and stir well to coat the ingredients, cooking for another minute.

  • 7

    Pour in the low-sodium chicken broth and continue to simmer, allowing the mixture to thicken slightly and the vegetables to become tender.

  • 8

    Lower the heat and gently mix in the Greek yogurt to create a creamy sauce, taking care not to boil to preserve the yogurt’s texture.

  • 9

    Adjust salt and pepper to taste, and serve warm as a satisfying, light pot pie filling.