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

Savor the comforting flavors of roasted turkey and hearty root vegetables enveloped in a light, creamy herb sauce. This vibrant pot pie elevates simple pantry ingredients with fresh herbs and a drizzle of olive oil, balancing robust flavors with a smooth, tangy finish.

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NUTRITION

411kcal
Protein
35.6g
Fat
17g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Turkey Breast (~85g)

1 medium Carrot (~61g)

1 small Parsnip (~70g)

1 small Baby Potato (~70g)

1/4 cup Nonfat Greek Yogurt (~60g)

1 tbsp Olive Oil

Herbs & Seasonings to taste

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot, parsnip, and baby potato into bite-sized cubes. Toss them in olive oil, a pinch of herbs, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, dice the roasted turkey breast into small pieces.

  • 5

    In a small saucepan, combine the low-sodium chicken broth with a handful of chopped mixed herbs. Warm the mixture slightly over low heat.

  • 6

    Mix the diced turkey with the roasted vegetables in a baking dish. Stir in the warm chicken broth and fold in the nonfat Greek yogurt to create a light, creamy sauce.

  • 7

    Adjust seasoning with additional herbs, salt, and pepper to taste.

  • 8

    For a final touch, place the dish back into the oven for another 5 minutes to meld the flavors.

  • 9

    Serve warm and enjoy your nutrient-packed, creamy herb-roasted turkey 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

Savor the comforting flavors of roasted turkey and hearty root vegetables enveloped in a light, creamy herb sauce. This vibrant pot pie elevates simple pantry ingredients with fresh herbs and a drizzle of olive oil, balancing robust flavors with a smooth, tangy finish.

NUTRITION

411kcal
Protein
35.6g
Fat
17g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Turkey Breast (~85g)

1 medium Carrot (~61g)

1 small Parsnip (~70g)

1 small Baby Potato (~70g)

1/4 cup Nonfat Greek Yogurt (~60g)

1 tbsp Olive Oil

Herbs & Seasonings to taste

1/4 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot, parsnip, and baby potato into bite-sized cubes. Toss them in olive oil, a pinch of herbs, salt, and pepper.

  • 3

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

  • 4

    While the vegetables roast, dice the roasted turkey breast into small pieces.

  • 5

    In a small saucepan, combine the low-sodium chicken broth with a handful of chopped mixed herbs. Warm the mixture slightly over low heat.

  • 6

    Mix the diced turkey with the roasted vegetables in a baking dish. Stir in the warm chicken broth and fold in the nonfat Greek yogurt to create a light, creamy sauce.

  • 7

    Adjust seasoning with additional herbs, salt, and pepper to taste.

  • 8

    For a final touch, place the dish back into the oven for another 5 minutes to meld the flavors.

  • 9

    Serve warm and enjoy your nutrient-packed, creamy herb-roasted turkey pot pie.