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

Enjoy a comforting twist on a classic pot pie with tender herb-roasted turkey, a medley of carrots, celery, and onions in a creamy, light sauce. Finished with a delicate almond flour biscuit topping, this dish delivers warmth and satisfaction with every bite.

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NUTRITION

325kcal
Protein
43.2g
Fat
12.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast (113g)

1/4 cup Non-Fat Greek Yogurt (62g)

1/2 medium Carrot (50g)

1 stalk Celery (50g)

1/4 cup chopped Onion (40g)

1/4 cup Low-Sodium Chicken Broth (60g)

1 Almond Flour Biscuit (30g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan over medium heat, combine the chopped onion, carrot, and celery. Sauté until they begin to soften, about 3-4 minutes.

  • 3

    Add the chicken broth and dried herbs to the vegetables, stirring well. Allow the mixture to simmer for another 2 minutes.

  • 4

    Fold in the shredded roasted turkey and non-fat Greek yogurt into the vegetable mixture. Season with salt and pepper to taste.

  • 5

    Transfer the turkey and vegetable filling into a small, oven-safe ramekin or baking dish.

  • 6

    Evenly place the almond flour biscuit on top of the filling; gently press the edges to slightly adhere to the filling.

  • 7

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

  • 8

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

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

Enjoy a comforting twist on a classic pot pie with tender herb-roasted turkey, a medley of carrots, celery, and onions in a creamy, light sauce. Finished with a delicate almond flour biscuit topping, this dish delivers warmth and satisfaction with every bite.

NUTRITION

325kcal
Protein
43.2g
Fat
12.2g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast (113g)

1/4 cup Non-Fat Greek Yogurt (62g)

1/2 medium Carrot (50g)

1 stalk Celery (50g)

1/4 cup chopped Onion (40g)

1/4 cup Low-Sodium Chicken Broth (60g)

1 Almond Flour Biscuit (30g)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan over medium heat, combine the chopped onion, carrot, and celery. Sauté until they begin to soften, about 3-4 minutes.

  • 3

    Add the chicken broth and dried herbs to the vegetables, stirring well. Allow the mixture to simmer for another 2 minutes.

  • 4

    Fold in the shredded roasted turkey and non-fat Greek yogurt into the vegetable mixture. Season with salt and pepper to taste.

  • 5

    Transfer the turkey and vegetable filling into a small, oven-safe ramekin or baking dish.

  • 6

    Evenly place the almond flour biscuit on top of the filling; gently press the edges to slightly adhere to the filling.

  • 7

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

  • 8

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