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

A comforting, lighter twist on the traditional pot pie featuring lean turkey, a medley of vibrant vegetables, and a creamy, herb-infused sauce. This crustless version delivers all the savory warmth and tender textures of a classic pot pie while keeping the calories in check. Enjoy a hearty meal that blends rustic flavors with a modern, clean eating approach.

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NUTRITION

346kcal
Protein
37.8g
Fat
10.2g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Turkey (93% lean)

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/4 cup Frozen Green Peas

1/4 cup White Button Mushrooms (chopped)

1/2 cup Low Sodium Chicken Broth

1/4 cup Non-fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Chop the carrot, celery, onion, and mushrooms into small, uniform pieces.

  • 3

    Sauté the chopped vegetables in the olive oil until they begin to soften, about 3-4 minutes.

  • 4

    Add the ground turkey to the skillet, breaking it up as it cooks until it is browned and no longer pink.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to combine, allowing it to coat the ingredients lightly.

  • 6

    Pour in the low sodium chicken broth and add the frozen green peas. Stir well and let it simmer for about 3 minutes to meld the flavors.

  • 7

    Reduce the heat to low and stir in the non-fat Greek yogurt along with the mixed dried herbs. Mix until the sauce is creamy and evenly combined.

  • 8

    Taste and adjust seasoning if necessary. Transfer the creamy turkey and vegetable mixture into a serving dish.

  • 9

    Serve warm for a comforting, lighter pot pie experience without a traditional crust.

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

A comforting, lighter twist on the traditional pot pie featuring lean turkey, a medley of vibrant vegetables, and a creamy, herb-infused sauce. This crustless version delivers all the savory warmth and tender textures of a classic pot pie while keeping the calories in check. Enjoy a hearty meal that blends rustic flavors with a modern, clean eating approach.

NUTRITION

346kcal
Protein
37.8g
Fat
10.2g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Turkey (93% lean)

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/4 cup Frozen Green Peas

1/4 cup White Button Mushrooms (chopped)

1/2 cup Low Sodium Chicken Broth

1/4 cup Non-fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat a skillet over medium heat and add the olive oil.

  • 2

    Chop the carrot, celery, onion, and mushrooms into small, uniform pieces.

  • 3

    Sauté the chopped vegetables in the olive oil until they begin to soften, about 3-4 minutes.

  • 4

    Add the ground turkey to the skillet, breaking it up as it cooks until it is browned and no longer pink.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to combine, allowing it to coat the ingredients lightly.

  • 6

    Pour in the low sodium chicken broth and add the frozen green peas. Stir well and let it simmer for about 3 minutes to meld the flavors.

  • 7

    Reduce the heat to low and stir in the non-fat Greek yogurt along with the mixed dried herbs. Mix until the sauce is creamy and evenly combined.

  • 8

    Taste and adjust seasoning if necessary. Transfer the creamy turkey and vegetable mixture into a serving dish.

  • 9

    Serve warm for a comforting, lighter pot pie experience without a traditional crust.