YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Turkey Pot Pie
Savor a comforting pot pie featuring tender roasted turkey, vibrant garden vegetables, and a light, creamy herb sauce encased in a delicate whole wheat crust. Perfectly balanced for any meal of the day, this dish offers a satisfying blend of flavors and textures that keep both your taste buds and fitness goals in mind.
INGREDIENTS
4 oz Roasted Turkey Breast
¼ cup chopped Carrot
¼ cup Green Peas
¼ cup chopped Onion
1 clove minced Garlic
2 tbsp Whole Wheat Flour
½ cup Low-Fat Chicken Broth
2 tbsp Low-Fat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Mixed Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a skillet, heat the olive oil over medium heat and sauté the chopped onion, carrot, garlic, and green peas until they soften slightly, about 3-4 minutes.
Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. Let the flour cook for about a minute to remove its raw taste.
Slowly pour in the low-fat chicken broth while stirring continuously to form a light roux. Once the mixture thickens slightly, reduce the heat to low.
Fold in the low-fat Greek yogurt and freshly chopped herbs, then add the roasted turkey pieces. Season with salt and pepper. Allow the mixture to heat through and meld the flavors for about 3 minutes.
Transfer the turkey and vegetable filling into a small baking dish. Top with a simple dough made from whole wheat flour (optionally prepared ahead or use a pre-made whole wheat crust), or simply leave open-faced for a crustless pot pie style.
Bake in the preheated oven for 12-15 minutes until the top is lightly golden and the filling is bubbly.
Remove from the oven and let it cool slightly before serving. Enjoy your balanced and creamy turkey pot pie!