YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Turkey Pot Pie
Savor a comforting, healthful twist on a classic pot pie featuring tender herb-roasted turkey, a medley of sweet vegetables, and a creamy Greek yogurt sauce all enveloped in a light, savory broth. This dish delivers vibrant flavors and a satisfying texture without compromising your nutrition goals.
INGREDIENTS
4 oz Roasted Turkey Breast
0.5 cup chopped Baby Carrots
0.5 cup Frozen Peas
0.25 cup chopped Yellow Onion
1 clove Garlic, minced
0.33 cup Low-Sodium Chicken Broth
0.33 cup Nonfat Greek Yogurt
1 tbsp Whole Wheat Flour
1 tsp Olive Oil
0.5 tsp Dried Thyme
0.5 tsp Dried Rosemary
Salt and Pepper to taste
PREPARATION
Preheat the oven to 375°F.
In a sauté pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until they soften and become fragrant, about 3-4 minutes.
Stir in the chopped carrots and peas, and cook for an additional 2 minutes.
Sprinkle in the whole wheat flour and dried herbs (thyme and rosemary), stirring to coat the vegetables evenly.
Gradually pour in the chicken broth and add the Greek yogurt, stirring continuously to create a smooth, creamy sauce. Season with salt and pepper.
Fold in the diced roasted turkey breast until well integrated with the sauce and vegetables.
Transfer the mixture into an oven-safe ramekin or small baking dish. Bake in the oven for 15-20 minutes until bubbly and heated through.
Remove from the oven, let it cool slightly, and serve warm for a comforting, protein-packed meal.