Creamy Herb-Roasted Turkey and Root Vegetable Pot Pie

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

Creamy Herb-Roasted Turkey and Root Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey and Root Vegetable Pot Pie

Enjoy a warm, comforting pot pie featuring tender roasted turkey breast paired with a medley of sweet root vegetables and a creamy herb-infused sauce. The lightly crisp almond flour crust topping brings an unexpected, nutty crunch that perfectly complements the savory filling.

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NUTRITION

473kcal
Protein
43.8g
Fat
23.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 medium Onion

1/4 cup Low-Fat Greek Yogurt

1/3 cup Almond Flour

2 tbsp Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the turkey breast into bite-sized pieces. Roughly chop the carrot, parsnip, celery, and onion.

  • 3

    In a skillet over medium heat, lightly sauté the vegetables with a sprinkle of fresh thyme and rosemary until they begin to soften, about 5-7 minutes.

  • 4

    Mix the sautéed vegetables with the turkey pieces in a mixing bowl. Stir in the low-fat Greek yogurt to create a light, creamy binding sauce.

  • 5

    Transfer the turkey and vegetable mixture to an oven-safe ramekin or small baking dish.

  • 6

    For the crust topping, evenly sprinkle the almond flour over the filling, gently patting it down.

  • 7

    Bake in the preheated oven for 18-22 minutes until the filling is heated through and the almond flour topping turns a light golden brown.

  • 8

    Remove from the oven and allow to cool slightly before serving.

Creamy Herb-Roasted Turkey and Root Vegetable Pot Pie

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

Creamy Herb-Roasted Turkey and Root Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey and Root Vegetable Pot Pie

Enjoy a warm, comforting pot pie featuring tender roasted turkey breast paired with a medley of sweet root vegetables and a creamy herb-infused sauce. The lightly crisp almond flour crust topping brings an unexpected, nutty crunch that perfectly complements the savory filling.

NUTRITION

473kcal
Protein
43.8g
Fat
23.2g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 medium Carrot

1 small Parsnip

1 stalk Celery

1/4 medium Onion

1/4 cup Low-Fat Greek Yogurt

1/3 cup Almond Flour

2 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the turkey breast into bite-sized pieces. Roughly chop the carrot, parsnip, celery, and onion.

  • 3

    In a skillet over medium heat, lightly sauté the vegetables with a sprinkle of fresh thyme and rosemary until they begin to soften, about 5-7 minutes.

  • 4

    Mix the sautéed vegetables with the turkey pieces in a mixing bowl. Stir in the low-fat Greek yogurt to create a light, creamy binding sauce.

  • 5

    Transfer the turkey and vegetable mixture to an oven-safe ramekin or small baking dish.

  • 6

    For the crust topping, evenly sprinkle the almond flour over the filling, gently patting it down.

  • 7

    Bake in the preheated oven for 18-22 minutes until the filling is heated through and the almond flour topping turns a light golden brown.

  • 8

    Remove from the oven and allow to cool slightly before serving.