Creamy 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 Turkey Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Turkey Pot Pie with Root Vegetables

Enjoy a comforting pot pie filled with lean ground turkey and vibrant root vegetables, all enveloped in a light, creamy sauce. This dish melds savory sautéed onions, carrots, and parsnips with turkey and a touch of Greek yogurt for creaminess, resulting in a warm, satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

346kcal
Protein
39.1g
Fat
10.5g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 Garlic Clove

2 tbsp Light Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat. Add a splash of water or cooking spray if needed.

  • 2

    Dice the carrot, parsnip, and quarter the onion; mince the garlic.

  • 3

    Sauté the onions in the skillet until translucent, then add the garlic and cook for an additional 1 minute.

  • 4

    Add the diced carrot and parsnip, cooking for 3-4 minutes until they begin to soften.

  • 5

    Crumble in the ground turkey; cook until the turkey is fully browned and cooked through, about 5-7 minutes.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients.

  • 7

    Slowly pour in the low-sodium chicken broth, stirring constantly to create a light gravy as the sauce thickens slightly.

  • 8

    Reduce the heat, then stir in the light Greek yogurt to add creaminess. Allow the mixture to warm through, ensuring it does not boil.

  • 9

    Taste and season with salt and pepper as desired, then serve warm.

Creamy 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 Turkey Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Turkey Pot Pie with Root Vegetables

Enjoy a comforting pot pie filled with lean ground turkey and vibrant root vegetables, all enveloped in a light, creamy sauce. This dish melds savory sautéed onions, carrots, and parsnips with turkey and a touch of Greek yogurt for creaminess, resulting in a warm, satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

346kcal
Protein
39.1g
Fat
10.5g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey

1 medium Carrot

1 small Parsnip

1/4 medium Onion

1 Garlic Clove

2 tbsp Light Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

PREPARATION

  • 1

    Preheat a nonstick skillet over medium heat. Add a splash of water or cooking spray if needed.

  • 2

    Dice the carrot, parsnip, and quarter the onion; mince the garlic.

  • 3

    Sauté the onions in the skillet until translucent, then add the garlic and cook for an additional 1 minute.

  • 4

    Add the diced carrot and parsnip, cooking for 3-4 minutes until they begin to soften.

  • 5

    Crumble in the ground turkey; cook until the turkey is fully browned and cooked through, about 5-7 minutes.

  • 6

    Sprinkle the whole wheat flour over the mixture and stir well to coat the ingredients.

  • 7

    Slowly pour in the low-sodium chicken broth, stirring constantly to create a light gravy as the sauce thickens slightly.

  • 8

    Reduce the heat, then stir in the light Greek yogurt to add creaminess. Allow the mixture to warm through, ensuring it does not boil.

  • 9

    Taste and season with salt and pepper as desired, then serve warm.