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 the comforting flavors of roasted turkey paired with tender root vegetables in a light, creamy herb sauce. This pot pie delivers a satisfying blend of savory herbs and a velvety sauce, making it a perfect meal for any time of day without feeling too heavy.

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NUTRITION

357kcal
Protein
43.2g
Fat
6.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast

1/2 cup diced Carrot

1/2 cup diced Parsnip

1/4 cup diced Celery

1 clove minced Garlic

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1/2 cup Low Sodium Chicken Broth

1 tbsp Mixed Herbs (Thyme, Rosemary, Parsley)

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Heat the olive oil in an oven-safe skillet over medium heat. Add the minced garlic, diced carrot, parsnip, and celery, and sauté until the vegetables begin to soften, about 4-5 minutes.

  • 3

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. Allow the flour to cook for about 1 minute to remove any raw taste.

  • 4

    Stir in the low sodium chicken broth and bring the mixture to a simmer, allowing it to thicken slightly. Mix in the low-fat Greek yogurt and the fresh mixed herbs, stirring until a creamy sauce forms.

  • 5

    Fold in the roasted turkey breast pieces, ensuring they are well incorporated into the vegetable mixture.

  • 6

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the flavors meld and the top begins to set.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

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 the comforting flavors of roasted turkey paired with tender root vegetables in a light, creamy herb sauce. This pot pie delivers a satisfying blend of savory herbs and a velvety sauce, making it a perfect meal for any time of day without feeling too heavy.

NUTRITION

357kcal
Protein
43.2g
Fat
6.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast

1/2 cup diced Carrot

1/2 cup diced Parsnip

1/4 cup diced Celery

1 clove minced Garlic

1 tsp Olive Oil

1/4 cup Low-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1/2 cup Low Sodium Chicken Broth

1 tbsp Mixed Herbs (Thyme, Rosemary, Parsley)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Heat the olive oil in an oven-safe skillet over medium heat. Add the minced garlic, diced carrot, parsnip, and celery, and sauté until the vegetables begin to soften, about 4-5 minutes.

  • 3

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. Allow the flour to cook for about 1 minute to remove any raw taste.

  • 4

    Stir in the low sodium chicken broth and bring the mixture to a simmer, allowing it to thicken slightly. Mix in the low-fat Greek yogurt and the fresh mixed herbs, stirring until a creamy sauce forms.

  • 5

    Fold in the roasted turkey breast pieces, ensuring they are well incorporated into the vegetable mixture.

  • 6

    Transfer the skillet to the preheated oven and bake for 10-12 minutes until the flavors meld and the top begins to set.

  • 7

    Remove from the oven, let cool slightly, and serve warm.