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 the comforting flavors of tender roasted turkey and a medley of sweet root vegetables enveloped in a creamy, herbed sauce. This pot pie offers a delightful twist on a classic dish by using wholesome ingredients and a light mashed cauliflower topping, making it a balanced meal for any time of the day.

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NUTRITION

377kcal
Protein
40.5g
Fat
9.1g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast (141g)

1/4 cup Low-Fat Greek Yogurt (60g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Turnip (70g)

1/2 cup Cauliflower (55g)

1 tsp Olive Oil (5g)

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot, parsnip, and turnip into bite-sized pieces.

  • 3

    In a mixing bowl, toss the root vegetables with olive oil and fresh herbs.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, sauté or warm the turkey breast pieces in a pan over medium heat. If desired, season lightly with salt and pepper.

  • 6

    In a small saucepan, combine the low-fat Greek yogurt with a small splash of water or turkey broth to create a creamy sauce. Warm gently and add more herbs as desired.

  • 7

    Once the vegetables are roasted, add the turkey pieces to a pot and pour the creamy yogurt sauce over them. Stir gently to combine all elements.

  • 8

    For a unique topping, lightly mash the steamed cauliflower to form a chunky consistency and dollop it on top of the mixture.

  • 9

    Allow the pot pie to simmer over low heat for 5 minutes, melding the flavors.

  • 10

    Serve warm and enjoy your nutritious, 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

Savor the comforting flavors of tender roasted turkey and a medley of sweet root vegetables enveloped in a creamy, herbed sauce. This pot pie offers a delightful twist on a classic dish by using wholesome ingredients and a light mashed cauliflower topping, making it a balanced meal for any time of the day.

NUTRITION

377kcal
Protein
40.5g
Fat
9.1g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast (141g)

1/4 cup Low-Fat Greek Yogurt (60g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 small Turnip (70g)

1/2 cup Cauliflower (55g)

1 tsp Olive Oil (5g)

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot, parsnip, and turnip into bite-sized pieces.

  • 3

    In a mixing bowl, toss the root vegetables with olive oil and fresh herbs.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, sauté or warm the turkey breast pieces in a pan over medium heat. If desired, season lightly with salt and pepper.

  • 6

    In a small saucepan, combine the low-fat Greek yogurt with a small splash of water or turkey broth to create a creamy sauce. Warm gently and add more herbs as desired.

  • 7

    Once the vegetables are roasted, add the turkey pieces to a pot and pour the creamy yogurt sauce over them. Stir gently to combine all elements.

  • 8

    For a unique topping, lightly mash the steamed cauliflower to form a chunky consistency and dollop it on top of the mixture.

  • 9

    Allow the pot pie to simmer over low heat for 5 minutes, melding the flavors.

  • 10

    Serve warm and enjoy your nutritious, comforting meal.