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

Enjoy a comforting twist on the classic pot pie featuring tender roasted turkey, vibrant root vegetables, and a luscious herb-infused creamy sauce, perfectly suited for a satisfying meal any time of day.

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NUTRITION

353kcal
Protein
32.8g
Fat
7.8g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1 medium Carrot

0.5 cup diced Parsnip

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

0.25 cup Low-Fat Milk

0.25 cup Chicken Broth

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat olive oil over medium heat and sauté diced carrot and parsnip until they start to soften, about 4-5 minutes.

  • 3

    Stir in whole wheat flour and cook for another minute to form a light roux.

  • 4

    Gradually add low-fat milk and chicken broth, stirring continuously until a creamy sauce forms.

  • 5

    Mix in fresh thyme, rosemary, salt, and pepper, then fold in diced roasted turkey breast.

  • 6

    Transfer the mixture into a small baking dish.

  • 7

    Bake in the preheated oven for 15-20 minutes until bubbly and the top begins to set.

  • 8

    Let cool slightly before serving for a hearty, comforting meal.

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

Enjoy a comforting twist on the classic pot pie featuring tender roasted turkey, vibrant root vegetables, and a luscious herb-infused creamy sauce, perfectly suited for a satisfying meal any time of day.

NUTRITION

353kcal
Protein
32.8g
Fat
7.8g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1 medium Carrot

0.5 cup diced Parsnip

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

0.25 cup Low-Fat Milk

0.25 cup Chicken Broth

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat olive oil over medium heat and sauté diced carrot and parsnip until they start to soften, about 4-5 minutes.

  • 3

    Stir in whole wheat flour and cook for another minute to form a light roux.

  • 4

    Gradually add low-fat milk and chicken broth, stirring continuously until a creamy sauce forms.

  • 5

    Mix in fresh thyme, rosemary, salt, and pepper, then fold in diced roasted turkey breast.

  • 6

    Transfer the mixture into a small baking dish.

  • 7

    Bake in the preheated oven for 15-20 minutes until bubbly and the top begins to set.

  • 8

    Let cool slightly before serving for a hearty, comforting meal.