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 and wholesome pot pie that perfectly balances lean roasted turkey and a medley of root vegetables in a creamy herb-infused sauce. This lighter twist on a classic dish brings together velvety unsweetened almond milk and a touch of Greek yogurt for creaminess, while a delicate almond flour topping adds a nutty crunch without weighing you down.

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NUTRITION

508kcal
Protein
44.6g
Fat
15.5g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1 cup diced Carrots

1 cup diced Parsnips

1 cup diced Turnips

½ cup Unsweetened Almond Milk

1 tsp Olive Oil

¼ cup Low-Fat Greek Yogurt

¼ cup Almond Flour

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine diced carrots, parsnips, and turnips with a teaspoon of olive oil, a pinch of salt and pepper, and the mixed dried herbs. Toss until the vegetables are evenly coated.

  • 3

    Spread the vegetables on a baking sheet and roast them in the oven for about 20-25 minutes until they are tender and lightly caramelized.

  • 4

    While the vegetables are roasting, gently reheat the chopped roasted turkey breast in a small pan over medium-low heat, adding a splash of unsweetened almond milk to keep it moist.

  • 5

    In a separate saucepan, combine the remaining almond milk with the low-fat Greek yogurt. Warm over low heat, stirring continuously to create a creamy sauce. Adjust seasoning with salt and pepper as needed.

  • 6

    Mix the warmed turkey with the roasted vegetables in a casserole dish. Pour the creamy sauce over the top and stir gently to combine.

  • 7

    Sprinkle the almond flour evenly over the mixture to act as a light topping.

  • 8

    Bake the assembled pot pie in the oven for an additional 10 minutes to meld the flavors and lightly crisp the topping.

  • 9

    Remove from the oven and serve warm. Enjoy your comforting, nutrient-dense pot pie!

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 and wholesome pot pie that perfectly balances lean roasted turkey and a medley of root vegetables in a creamy herb-infused sauce. This lighter twist on a classic dish brings together velvety unsweetened almond milk and a touch of Greek yogurt for creaminess, while a delicate almond flour topping adds a nutty crunch without weighing you down.

NUTRITION

508kcal
Protein
44.6g
Fat
15.5g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1 cup diced Carrots

1 cup diced Parsnips

1 cup diced Turnips

½ cup Unsweetened Almond Milk

1 tsp Olive Oil

¼ cup Low-Fat Greek Yogurt

¼ cup Almond Flour

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a large bowl, combine diced carrots, parsnips, and turnips with a teaspoon of olive oil, a pinch of salt and pepper, and the mixed dried herbs. Toss until the vegetables are evenly coated.

  • 3

    Spread the vegetables on a baking sheet and roast them in the oven for about 20-25 minutes until they are tender and lightly caramelized.

  • 4

    While the vegetables are roasting, gently reheat the chopped roasted turkey breast in a small pan over medium-low heat, adding a splash of unsweetened almond milk to keep it moist.

  • 5

    In a separate saucepan, combine the remaining almond milk with the low-fat Greek yogurt. Warm over low heat, stirring continuously to create a creamy sauce. Adjust seasoning with salt and pepper as needed.

  • 6

    Mix the warmed turkey with the roasted vegetables in a casserole dish. Pour the creamy sauce over the top and stir gently to combine.

  • 7

    Sprinkle the almond flour evenly over the mixture to act as a light topping.

  • 8

    Bake the assembled pot pie in the oven for an additional 10 minutes to meld the flavors and lightly crisp the topping.

  • 9

    Remove from the oven and serve warm. Enjoy your comforting, nutrient-dense pot pie!