Creamy 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 Turkey Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Turkey Pot Pie with Root Vegetables

Enjoy a comforting twist on a classic pot pie featuring lean turkey breast, tender root vegetables, and a light creamy sauce. This dish offers a harmonious balance of hearty flavors and subtle creaminess, perfect for any meal time.

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NUTRITION

464kcal
Protein
45.6g
Fat
9.8g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast, cooked

1 medium Carrot

1 medium Parsnip

1 small Onion

1/4 cup Low-Fat Milk

1 Tbsp Whole Wheat Flour

1 tsp Butter

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium heat. Melt the butter and add diced onion, sautéing until translucent.

  • 2

    Dice the carrot and parsnip into bite-sized pieces. Add them to the skillet and sauté for about 5 minutes until they begin to soften.

  • 3

    Stir in the whole wheat flour and cook for another minute to remove any raw flour taste.

  • 4

    Pour in the low-fat milk gradually while stirring continuously to create a light, creamy base. Season with salt and pepper.

  • 5

    Add the cooked, diced turkey breast and mix until everything is evenly coated. Let the mixture simmer for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  • 6

    Adjust seasonings as needed and serve warm as a fulfilling meal for breakfast, lunch, or dinner.

Creamy 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 Turkey Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Turkey Pot Pie with Root Vegetables

Enjoy a comforting twist on a classic pot pie featuring lean turkey breast, tender root vegetables, and a light creamy sauce. This dish offers a harmonious balance of hearty flavors and subtle creaminess, perfect for any meal time.

NUTRITION

464kcal
Protein
45.6g
Fat
9.8g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast, cooked

1 medium Carrot

1 medium Parsnip

1 small Onion

1/4 cup Low-Fat Milk

1 Tbsp Whole Wheat Flour

1 tsp Butter

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium heat. Melt the butter and add diced onion, sautéing until translucent.

  • 2

    Dice the carrot and parsnip into bite-sized pieces. Add them to the skillet and sauté for about 5 minutes until they begin to soften.

  • 3

    Stir in the whole wheat flour and cook for another minute to remove any raw flour taste.

  • 4

    Pour in the low-fat milk gradually while stirring continuously to create a light, creamy base. Season with salt and pepper.

  • 5

    Add the cooked, diced turkey breast and mix until everything is evenly coated. Let the mixture simmer for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.

  • 6

    Adjust seasonings as needed and serve warm as a fulfilling meal for breakfast, lunch, or dinner.