Creamy Herb-Roasted Turkey Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Roasted Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey Pot Pie

Savor the warmth and comforting flavors of this Creamy Herb-Roasted Turkey Pot Pie. Tender roasted turkey mingles with vibrant, mixed vegetables, all enveloped in a light, creamy herb sauce. Every spoonful brings the rustic charm of a classic pot pie with a modern, nutritious twist, perfect for breakfast, lunch, or dinner.

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NUTRITION

386kcal
Protein
44g
Fat
12.2g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast

1 cup Mixed Vegetables

1/2 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1/2 cup Turkey Broth

2 tsp Olive Oil

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small saucepan, heat the olive oil over medium heat. Whisk in the whole wheat flour to create a roux and cook for about 1 minute.

  • 3

    Slowly pour in the turkey broth and low-fat milk, whisking continuously until the mixture thickens into a light creamy sauce. Season with garlic powder, thyme, rosemary, salt, and pepper to taste.

  • 4

    In a mixing bowl, combine the roasted turkey pieces and mixed vegetables. Pour the creamy sauce over the mixture and stir gently to incorporate.

  • 5

    Transfer the mixture to an oven-safe dish. Bake in the preheated oven for 20-25 minutes until the pot pie is bubbling around the edges and the flavors meld together.

  • 6

    Remove from the oven, let it cool slightly, and serve warm as a comforting meal for breakfast, lunch, or dinner.

Creamy Herb-Roasted Turkey Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Roasted Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey Pot Pie

Savor the warmth and comforting flavors of this Creamy Herb-Roasted Turkey Pot Pie. Tender roasted turkey mingles with vibrant, mixed vegetables, all enveloped in a light, creamy herb sauce. Every spoonful brings the rustic charm of a classic pot pie with a modern, nutritious twist, perfect for breakfast, lunch, or dinner.

NUTRITION

386kcal
Protein
44g
Fat
12.2g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast

1 cup Mixed Vegetables

1/2 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1/2 cup Turkey Broth

2 tsp Olive Oil

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a small saucepan, heat the olive oil over medium heat. Whisk in the whole wheat flour to create a roux and cook for about 1 minute.

  • 3

    Slowly pour in the turkey broth and low-fat milk, whisking continuously until the mixture thickens into a light creamy sauce. Season with garlic powder, thyme, rosemary, salt, and pepper to taste.

  • 4

    In a mixing bowl, combine the roasted turkey pieces and mixed vegetables. Pour the creamy sauce over the mixture and stir gently to incorporate.

  • 5

    Transfer the mixture to an oven-safe dish. Bake in the preheated oven for 20-25 minutes until the pot pie is bubbling around the edges and the flavors meld together.

  • 6

    Remove from the oven, let it cool slightly, and serve warm as a comforting meal for breakfast, lunch, or dinner.