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

Savor a comforting pot pie featuring tender, herb-roasted turkey nestled in a creamy, vegetable-packed filling. Lightly accented with aromatic herbs and a golden half-crust topping, each bite harmonizes savory turkey, sweet carrots and peas, and a silky sauce to create a wholesome, satisfying meal.

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NUTRITION

533kcal
Protein
52.5g
Fat
18.4g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

6 oz Roasted Turkey Breast (170g)

1/2 cup diced Carrots (65g)

1/2 cup Green Peas (80g)

1/2 cup diced Celery (40g)

1 tbsp Olive Oil (14g)

1/4 cup Low-Fat Milk (60g)

1 tbsp Whole Wheat Flour (8g)

1 serving Half Whole Wheat Pie Crust (40g)

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the diced carrots, peas, and celery until they begin to soften, about 3-4 minutes.

  • 3

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. This will help thicken the creamy sauce.

  • 4

    Pour in the low-fat milk gradually while stirring, allowing the mixture to thicken into a light, creamy sauce. Season with salt, pepper, and mixed herbs.

  • 5

    Gently fold in the chopped roasted turkey breast into the vegetable and sauce mixture, ensuring even distribution of flavors.

  • 6

    Transfer the turkey and vegetable mixture into an oven-safe dish. Top evenly with the half serving of whole wheat pie crust, gently pressing it into the filling.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the crust is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let it rest for a few minutes before serving to allow the flavors to meld.

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

Savor a comforting pot pie featuring tender, herb-roasted turkey nestled in a creamy, vegetable-packed filling. Lightly accented with aromatic herbs and a golden half-crust topping, each bite harmonizes savory turkey, sweet carrots and peas, and a silky sauce to create a wholesome, satisfying meal.

NUTRITION

533kcal
Protein
52.5g
Fat
18.4g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

6 oz Roasted Turkey Breast (170g)

1/2 cup diced Carrots (65g)

1/2 cup Green Peas (80g)

1/2 cup diced Celery (40g)

1 tbsp Olive Oil (14g)

1/4 cup Low-Fat Milk (60g)

1 tbsp Whole Wheat Flour (8g)

1 serving Half Whole Wheat Pie Crust (40g)

1 tsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the diced carrots, peas, and celery until they begin to soften, about 3-4 minutes.

  • 3

    Sprinkle the whole wheat flour over the vegetables and stir to coat evenly. This will help thicken the creamy sauce.

  • 4

    Pour in the low-fat milk gradually while stirring, allowing the mixture to thicken into a light, creamy sauce. Season with salt, pepper, and mixed herbs.

  • 5

    Gently fold in the chopped roasted turkey breast into the vegetable and sauce mixture, ensuring even distribution of flavors.

  • 6

    Transfer the turkey and vegetable mixture into an oven-safe dish. Top evenly with the half serving of whole wheat pie crust, gently pressing it into the filling.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the crust is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let it rest for a few minutes before serving to allow the flavors to meld.