YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Turkey Pot Pie
Enjoy a hearty, comforting pot pie featuring succulent roasted turkey, vibrant mixed vegetables, and a velvety, herb-infused creamy sauce. This dish is finished with a light, golden whole wheat pastry topping that brings traditional comfort food into a balanced, protein-packed meal.
INGREDIENTS
4 ounces Turkey Breast
1 cup Mixed Vegetables
1/4 cup Low-Fat Milk
2 teaspoons Olive Oil
1 tablespoon Whole Wheat Flour
1/4 cup Low-Sodium Chicken Broth
1 tablespoon Fresh Mixed Herbs
1 clove Garlic, minced
1/2 medium Yellow Onion, diced
PREPARATION
Preheat the oven to 400°F.
Season turkey breast with salt, pepper, and a sprinkle of your mixed herbs. Roast in the oven for about 15 minutes or until just cooked through, then dice into small cubes.
In a medium skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant.
Add the mixed vegetables to the skillet and stir for 2-3 minutes until they begin to soften.
Sprinkle in the whole wheat flour and stir to coat the vegetables, cooking the flour for about 1 minute.
Slowly whisk in the low-fat milk and chicken broth, stirring continuously to prevent lumps. Allow the mixture to simmer until it thickens into a creamy sauce.
Fold in the roasted turkey pieces and fresh mixed herbs. Adjust seasoning with salt and pepper, then remove from heat.
Transfer the turkey and vegetable creamy mixture into a baking dish. If desired, top with a light layer of your favorite whole wheat pastry or puff pastry that fits within your nutritional goals.
Bake in the oven for 10-12 minutes to meld the flavors and achieve a golden topping if using pastry. Alternatively, serve as a hearty, deconstructed pot pie.
Allow to cool slightly before enjoying your Creamy Herb-Roasted Turkey Pot Pie.