Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

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

Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

Savor a comforting pot pie featuring tender roasted turkey, vibrant root vegetables, and a light, creamy herb sauce. The medley of carrots, parsnips, celery, and onions mingles with fresh thyme and rosemary, all enveloped in a delicate sauce that ties the dish together without overwhelming it. A perfect meal for any time of day, offering both warmth and nourishment.

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NUTRITION

385kcal
Protein
45.5g
Fat
9.6g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 Onion

1/2 cup Low-Fat Milk

1/4 cup Low-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the carrot, parsnip, celery, and onion into bite-sized pieces.

  • 3

    In a small skillet, heat the olive oil over medium heat and sauté the diced vegetables until slightly softened, about 5 minutes.

  • 4

    Add the turkey breast (diced or shredded from a roasted turkey breast) to the skillet along with the fresh thyme and rosemary, stirring gently to combine.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to coat the ingredients evenly, cooking for an additional minute to eliminate the raw flour taste.

  • 6

    Pour in the low-fat milk and add the Greek yogurt, stirring continuously to form a light, creamy sauce. Adjust seasoning with salt and pepper if desired.

  • 7

    Transfer the mixture to an oven-safe dish and bake for 15-20 minutes, or until the vegetables are tender and the sauce has thickened to your liking.

  • 8

    Serve hot, enjoying the warm, comforting flavors of the herb-infused turkey pot pie.

Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

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

Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

Savor a comforting pot pie featuring tender roasted turkey, vibrant root vegetables, and a light, creamy herb sauce. The medley of carrots, parsnips, celery, and onions mingles with fresh thyme and rosemary, all enveloped in a delicate sauce that ties the dish together without overwhelming it. A perfect meal for any time of day, offering both warmth and nourishment.

NUTRITION

385kcal
Protein
45.5g
Fat
9.6g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 Onion

1/2 cup Low-Fat Milk

1/4 cup Low-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the carrot, parsnip, celery, and onion into bite-sized pieces.

  • 3

    In a small skillet, heat the olive oil over medium heat and sauté the diced vegetables until slightly softened, about 5 minutes.

  • 4

    Add the turkey breast (diced or shredded from a roasted turkey breast) to the skillet along with the fresh thyme and rosemary, stirring gently to combine.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to coat the ingredients evenly, cooking for an additional minute to eliminate the raw flour taste.

  • 6

    Pour in the low-fat milk and add the Greek yogurt, stirring continuously to form a light, creamy sauce. Adjust seasoning with salt and pepper if desired.

  • 7

    Transfer the mixture to an oven-safe dish and bake for 15-20 minutes, or until the vegetables are tender and the sauce has thickened to your liking.

  • 8

    Serve hot, enjoying the warm, comforting flavors of the herb-infused turkey pot pie.