YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Turkey Pot Pie
Enjoy a comforting pot pie featuring tender roasted turkey and a medley of cauliflower and aromatic onions in a creamy, herb-infused sauce. Topped with a light almond flour crust and a drizzle of olive oil, this dish delivers a satisfying balance of protein and flavor, perfect for a nourishing meal at any time of day.
INGREDIENTS
4 oz Roasted Turkey Breast
1 cup chopped Cauliflower
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
1/4 medium Onion, diced
1/2 cup Low-Sodium Chicken Broth
1/4 cup Almond Flour
1 clove Garlic, minced
1/2 tsp Dried Thyme
1/2 tsp Dried Rosemary
PREPARATION
Preheat your oven to 400°F (200°C).
In a pan, heat the olive oil over medium heat and sauté the diced onion and minced garlic until softened and fragrant.
Add the chopped cauliflower and stir for a couple more minutes.
Pour in the low-sodium chicken broth and bring the mixture to a simmer. Stir in the Greek yogurt, dried thyme, and rosemary to create a creamy sauce.
Fold in the diced roasted turkey breast, ensuring it is evenly distributed in the sauce. Allow the filling to heat through for about 3-4 minutes.
Transfer the turkey and vegetable mixture into a small baking dish.
In a separate bowl, combine the almond flour with a small drizzle of olive oil to form a crumbly topping.
Sprinkle the almond flour mixture evenly over the filling.
Bake in the preheated oven for about 15-20 minutes, or until the top is lightly golden and the filling is bubbly.
Let the pot pie cool for a few minutes before serving, and enjoy your comforting, protein-packed meal.