YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Pot Pie with Crispy Sweet Potato Topping
A comforting pot pie featuring tender chicken breast and a medley of vegetables in a light, creamy sauce, all topped with a crisp layer of roasted sweet potato. This dish provides a delightful balance of savory flavors and textures, perfect for a satisfying meal any time of the day.
INGREDIENTS
4 oz Chicken Breast
1 medium Sweet Potato
0.5 cup sliced Carrots
0.5 cup Green Peas
0.5 cup chopped Celery
0.25 cup Fat-Free Greek Yogurt
1 tbsp Whole Wheat Flour
0.25 cup Low-Sodium Chicken Broth
PREPARATION
Preheat your oven to 425°F. Peel and thinly slice the sweet potato into rounds for the topping.
In a small bowl, toss the sweet potato slices with a pinch of salt and pepper. Arrange them on a baking sheet and roast in the oven for about 20 minutes or until they are crispy on the edges.
While the sweet potato roasts, season the chicken breast with salt and pepper. Sauté the chicken in a non-stick pan over medium heat until fully cooked, about 5-7 minutes per side. Once cooked, cube the chicken into bite-size pieces.
In the same pan, add the chopped carrots, peas, and celery. Sauté the vegetables over medium heat for 5 minutes until they start to soften.
Sprinkle the whole wheat flour over the vegetables and stir well to combine, cooking for an additional minute. Gradually add the low-sodium chicken broth, stirring continuously until the mixture begins to thicken.
Reduce the heat and stir in the fat-free Greek yogurt, adjusting seasoning with salt and pepper. Add the cubed chicken back into the pan and let everything heat through for 2 minutes.
Transfer the creamy chicken and vegetable mixture into a serving dish and top evenly with the crispy roasted sweet potato slices.
Serve immediately and enjoy your warm, comforting pot pie!