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 a lighter twist on a classic pot pie! Tender, herb-infused turkey mingles with a medley of roasted root vegetables in a silky, creamy sauce. This dish offers hearty comfort without the heaviness of traditional pot pies—perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

347kcal
Protein
38.4g
Fat
10g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey

1/2 cup diced Carrot

1/2 cup diced Parsnip

1 medium Onion, chopped

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1/2 cup Turkey Broth

2 cloves Garlic, minced

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until translucent.

  • 3

    Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon.

  • 4

    Stir in the diced carrot and parsnip. Sauté for a few minutes until the vegetables begin to soften.

  • 5

    Pour in the turkey broth and low-fat milk, then add the fresh thyme and rosemary. Simmer for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly. Season with salt and pepper.

  • 6

    Transfer the turkey and vegetable mixture into an oven-safe dish. Roast in the preheated oven for 15-20 minutes until the vegetables are tender and the dish is bubbly.

  • 7

    Remove from the oven and let cool for a few minutes before serving.

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 a lighter twist on a classic pot pie! Tender, herb-infused turkey mingles with a medley of roasted root vegetables in a silky, creamy sauce. This dish offers hearty comfort without the heaviness of traditional pot pies—perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

347kcal
Protein
38.4g
Fat
10g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey

1/2 cup diced Carrot

1/2 cup diced Parsnip

1 medium Onion, chopped

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1/2 cup Turkey Broth

2 cloves Garlic, minced

1 tbsp Fresh Thyme

1 tbsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Heat olive oil in a skillet over medium heat. Sauté the chopped onion and minced garlic until translucent.

  • 3

    Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon.

  • 4

    Stir in the diced carrot and parsnip. Sauté for a few minutes until the vegetables begin to soften.

  • 5

    Pour in the turkey broth and low-fat milk, then add the fresh thyme and rosemary. Simmer for 5 minutes, allowing the flavors to meld and the mixture to thicken slightly. Season with salt and pepper.

  • 6

    Transfer the turkey and vegetable mixture into an oven-safe dish. Roast in the preheated oven for 15-20 minutes until the vegetables are tender and the dish is bubbly.

  • 7

    Remove from the oven and let cool for a few minutes before serving.