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 pot pie featuring tender herb-seasoned turkey and a medley of roasted root vegetables enveloped in a light, creamy sauce. The dish is accentuated with aromatic herbs and a gentle blend of spices, offering a hearty yet balanced meal perfect for any time of day.

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NUTRITION

363kcal
Protein
37g
Fat
8.5g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/8 cup Half-and-Half

1/4 cup Low-Sodium Chicken Broth

1 tsp Mixed Dried Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the root vegetables (carrot, parsnip, and celery) into bite-sized pieces.

  • 3

    Toss the turkey breast cubes and diced vegetables in olive oil and a pinch of salt and pepper, then sprinkle with the mixed dried herbs.

  • 4

    Spread the mixture on a baking sheet and roast in the oven for about 15-20 minutes until the turkey is lightly browned and vegetables are tender.

  • 5

    In a small saucepan over medium heat, whisk the whole wheat flour into the olive oil leftover from the pan (or add a pinch more if needed) to create a light roux. Slowly whisk in the chicken broth and half-and-half, stirring constantly until the sauce thickens into a creamy consistency.

  • 6

    Combine the roasted turkey and vegetables with the creamy sauce, stirring gently until well mixed.

  • 7

    Serve warm as a comforting bowl or a pot pie filling over a light whole-grain crust if desired.

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 pot pie featuring tender herb-seasoned turkey and a medley of roasted root vegetables enveloped in a light, creamy sauce. The dish is accentuated with aromatic herbs and a gentle blend of spices, offering a hearty yet balanced meal perfect for any time of day.

NUTRITION

363kcal
Protein
37g
Fat
8.5g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/8 cup Half-and-Half

1/4 cup Low-Sodium Chicken Broth

1 tsp Mixed Dried Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the root vegetables (carrot, parsnip, and celery) into bite-sized pieces.

  • 3

    Toss the turkey breast cubes and diced vegetables in olive oil and a pinch of salt and pepper, then sprinkle with the mixed dried herbs.

  • 4

    Spread the mixture on a baking sheet and roast in the oven for about 15-20 minutes until the turkey is lightly browned and vegetables are tender.

  • 5

    In a small saucepan over medium heat, whisk the whole wheat flour into the olive oil leftover from the pan (or add a pinch more if needed) to create a light roux. Slowly whisk in the chicken broth and half-and-half, stirring constantly until the sauce thickens into a creamy consistency.

  • 6

    Combine the roasted turkey and vegetables with the creamy sauce, stirring gently until well mixed.

  • 7

    Serve warm as a comforting bowl or a pot pie filling over a light whole-grain crust if desired.