Creamy Herb-Roasted Turkey Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Roasted Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey Pot Pie

Savor a comforting twist on a classic pot pie, where tender herb-roasted turkey meets a medley of vibrant vegetables in a creamy, light sauce enveloped by a delicate whole wheat crust. This dish harmonizes herbaceous aromas with the gentle creaminess of Greek yogurt, offering a satisfying balance of hearty protein and vibrant flavors perfect for any meal.

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NUTRITION

449kcal
Protein
55g
Fat
9.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Roasted Turkey Breast

1 cup Mixed Vegetables (Carrots, Peas, Green Beans)

1/4 cup Whole Wheat Flour

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Herb Seasoning (Thyme, Rosemary, Parsley)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, warm 1 tsp olive oil over medium heat and lightly sauté the mixed vegetables until they start to soften, about 3-4 minutes.

  • 3

    Add the low-sodium chicken broth and allow it to simmer, then stir in the low-fat Greek yogurt and herb seasoning to form a light, creamy sauce.

  • 4

    Mix in the diced roasted turkey breast, ensuring it's evenly coated with the sauce.

  • 5

    In a small bowl, blend the whole wheat flour with a bit of water to create a slurry, then stir this into the turkey mixture to help thicken the filling.

  • 6

    Transfer the turkey and vegetable filling into a small baking dish, spreading it out evenly.

  • 7

    Bake in the preheated oven for 20-25 minutes until the filling is bubbly and the flavors meld together.

  • 8

    Remove from the oven, let it rest for a few minutes, then serve warm.

Creamy Herb-Roasted Turkey Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Roasted Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey Pot Pie

Savor a comforting twist on a classic pot pie, where tender herb-roasted turkey meets a medley of vibrant vegetables in a creamy, light sauce enveloped by a delicate whole wheat crust. This dish harmonizes herbaceous aromas with the gentle creaminess of Greek yogurt, offering a satisfying balance of hearty protein and vibrant flavors perfect for any meal.

NUTRITION

449kcal
Protein
55g
Fat
9.8g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Roasted Turkey Breast

1 cup Mixed Vegetables (Carrots, Peas, Green Beans)

1/4 cup Whole Wheat Flour

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

1 tbsp Herb Seasoning (Thyme, Rosemary, Parsley)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, warm 1 tsp olive oil over medium heat and lightly sauté the mixed vegetables until they start to soften, about 3-4 minutes.

  • 3

    Add the low-sodium chicken broth and allow it to simmer, then stir in the low-fat Greek yogurt and herb seasoning to form a light, creamy sauce.

  • 4

    Mix in the diced roasted turkey breast, ensuring it's evenly coated with the sauce.

  • 5

    In a small bowl, blend the whole wheat flour with a bit of water to create a slurry, then stir this into the turkey mixture to help thicken the filling.

  • 6

    Transfer the turkey and vegetable filling into a small baking dish, spreading it out evenly.

  • 7

    Bake in the preheated oven for 20-25 minutes until the filling is bubbly and the flavors meld together.

  • 8

    Remove from the oven, let it rest for a few minutes, then serve warm.