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 twist on a classic pot pie – tender, herb-roasted turkey mingles with diced root vegetables in a light, creamy sauce. This nourishing bowl is infused with a medley of fresh herbs, roasted to perfection and finished with a hint of tangy Greek yogurt for creaminess. Perfect for a wholesome dinner that satisfies your taste buds and meets your nutritional goals.

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NUTRITION

325kcal
Protein
35.7g
Fat
7.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Turkey Breast

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion, quartered

1 Garlic Clove

1/3 cup Unsweetened Almond Milk

2 tbsp Nonfat Greek Yogurt

1 Egg White

1 tsp Olive Oil

1/2 cup Low-Sodium Vegetable Broth

1 tbsp Fresh Herbs (Thyme & Rosemary), chopped

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the roasted turkey breast into bite-size pieces. Chop the carrot, parsnip, yellow onion, and garlic.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant and lightly translucent.

  • 4

    Add the carrot and parsnip. Cook for about 5 minutes until they begin to soften.

  • 5

    Stir in the turkey pieces and fresh herbs. Pour in the vegetable broth and bring to a gentle simmer.

  • 6

    In a small bowl, whisk together the unsweetened almond milk, nonfat Greek yogurt, and egg white. Slowly incorporate this mixture into the skillet, stirring continuously to create a creamy sauce.

  • 7

    Allow the mixture to simmer for another 3-4 minutes, letting the flavors meld together. If desired, transfer the skillet to the oven for 5 minutes to lightly brown the top.

  • 8

    Serve warm and enjoy your comforting, nutrient-packed 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

Enjoy a comforting twist on a classic pot pie – tender, herb-roasted turkey mingles with diced root vegetables in a light, creamy sauce. This nourishing bowl is infused with a medley of fresh herbs, roasted to perfection and finished with a hint of tangy Greek yogurt for creaminess. Perfect for a wholesome dinner that satisfies your taste buds and meets your nutritional goals.

NUTRITION

325kcal
Protein
35.7g
Fat
7.7g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Turkey Breast

1 medium Carrot

1 small Parsnip

1/4 medium Yellow Onion, quartered

1 Garlic Clove

1/3 cup Unsweetened Almond Milk

2 tbsp Nonfat Greek Yogurt

1 Egg White

1 tsp Olive Oil

1/2 cup Low-Sodium Vegetable Broth

1 tbsp Fresh Herbs (Thyme & Rosemary), chopped

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the roasted turkey breast into bite-size pieces. Chop the carrot, parsnip, yellow onion, and garlic.

  • 3

    In an oven-safe skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant and lightly translucent.

  • 4

    Add the carrot and parsnip. Cook for about 5 minutes until they begin to soften.

  • 5

    Stir in the turkey pieces and fresh herbs. Pour in the vegetable broth and bring to a gentle simmer.

  • 6

    In a small bowl, whisk together the unsweetened almond milk, nonfat Greek yogurt, and egg white. Slowly incorporate this mixture into the skillet, stirring continuously to create a creamy sauce.

  • 7

    Allow the mixture to simmer for another 3-4 minutes, letting the flavors meld together. If desired, transfer the skillet to the oven for 5 minutes to lightly brown the top.

  • 8

    Serve warm and enjoy your comforting, nutrient-packed turkey pot pie.