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

Savor a lighter twist on a classic comfort dish with tender chicken breast, a medley of sweet root vegetables, and a creamy, tangy sauce made with Greek yogurt. This pot pie is thoughtfully balanced to deliver hearty flavors without overloading on calories, making it perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

380kcal
Protein
35.2g
Fat
9.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Onion

1/4 cup 2% Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 Tbsp Whole Wheat Flour

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

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

  • 3

    Sauté the chicken in the skillet until it starts to brown, then remove and set aside.

  • 4

    In the same skillet, add diced onion, chopped carrot, and parsnip. Sauté until the vegetables soften, about 5-7 minutes.

  • 5

    Sprinkle in the whole wheat flour, stirring to coat the vegetables evenly and to create a light roux.

  • 6

    Slowly pour in the low-sodium chicken broth while stirring continuously to avoid lumps.

  • 7

    Return the chicken to the skillet and let the mixture simmer for an additional 5 minutes until slightly thickened.

  • 8

    Remove the skillet from heat and gently stir in the Greek yogurt to achieve a creamy consistency.

  • 9

    Adjust seasoning if needed, and serve the warm pot pie filling over a small salad, or enjoy as is for a wholesome, light meal.

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

Savor a lighter twist on a classic comfort dish with tender chicken breast, a medley of sweet root vegetables, and a creamy, tangy sauce made with Greek yogurt. This pot pie is thoughtfully balanced to deliver hearty flavors without overloading on calories, making it perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

380kcal
Protein
35.2g
Fat
9.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Onion

1/4 cup 2% Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 Tbsp Whole Wheat Flour

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

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

  • 3

    Sauté the chicken in the skillet until it starts to brown, then remove and set aside.

  • 4

    In the same skillet, add diced onion, chopped carrot, and parsnip. Sauté until the vegetables soften, about 5-7 minutes.

  • 5

    Sprinkle in the whole wheat flour, stirring to coat the vegetables evenly and to create a light roux.

  • 6

    Slowly pour in the low-sodium chicken broth while stirring continuously to avoid lumps.

  • 7

    Return the chicken to the skillet and let the mixture simmer for an additional 5 minutes until slightly thickened.

  • 8

    Remove the skillet from heat and gently stir in the Greek yogurt to achieve a creamy consistency.

  • 9

    Adjust seasoning if needed, and serve the warm pot pie filling over a small salad, or enjoy as is for a wholesome, light meal.