Creamy Lightened-Up Turkey Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Turkey Pot Pie

A wholesome twist on a classic comfort food, this pot pie features lean ground turkey, a medley of vibrant mixed vegetables, and a light, creamy sauce enhanced with nonfat Greek yogurt. Topped with a tender whole wheat biscuit crust, it's a balanced dish that comforts without compromising your nutritional goals.

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NUTRITION

416kcal
Protein
37g
Fat
8.6g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 cup Mixed Vegetables (Frozen)

1/4 cup Nonfat Greek Yogurt

1 Whole Wheat Biscuit

1/4 cup Low Sodium Chicken Broth

1 tablespoon All-Purpose Flour

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a non-stick skillet over medium heat, brown the lean ground turkey until fully cooked, breaking it into crumbles as it cooks.

  • 3

    Stir in the mixed vegetables and continue to cook for 3-4 minutes until slightly tender.

  • 4

    Sprinkle the flour over the turkey and vegetables, stirring well to coat and help thicken the eventual sauce.

  • 5

    Pour in the low sodium chicken broth and stir until the mixture slightly thickens; remove from heat.

  • 6

    Stir in the nonfat Greek yogurt until fully combined, creating a creamy sauce.

  • 7

    Transfer the turkey and vegetable mixture into a small oven-safe dish or individual ramekins.

  • 8

    Place the whole wheat biscuit on top of the mixture, gently pressing it down so it adheres as a crust.

  • 9

    Bake in the preheated oven for 12-15 minutes until the biscuit is lightly golden and the filling is bubbling.

  • 10

    Remove from the oven and let cool slightly before serving.

Creamy Lightened-Up Turkey Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lightened-Up Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Lightened-Up Turkey Pot Pie

A wholesome twist on a classic comfort food, this pot pie features lean ground turkey, a medley of vibrant mixed vegetables, and a light, creamy sauce enhanced with nonfat Greek yogurt. Topped with a tender whole wheat biscuit crust, it's a balanced dish that comforts without compromising your nutritional goals.

NUTRITION

416kcal
Protein
37g
Fat
8.6g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 cup Mixed Vegetables (Frozen)

1/4 cup Nonfat Greek Yogurt

1 Whole Wheat Biscuit

1/4 cup Low Sodium Chicken Broth

1 tablespoon All-Purpose Flour

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a non-stick skillet over medium heat, brown the lean ground turkey until fully cooked, breaking it into crumbles as it cooks.

  • 3

    Stir in the mixed vegetables and continue to cook for 3-4 minutes until slightly tender.

  • 4

    Sprinkle the flour over the turkey and vegetables, stirring well to coat and help thicken the eventual sauce.

  • 5

    Pour in the low sodium chicken broth and stir until the mixture slightly thickens; remove from heat.

  • 6

    Stir in the nonfat Greek yogurt until fully combined, creating a creamy sauce.

  • 7

    Transfer the turkey and vegetable mixture into a small oven-safe dish or individual ramekins.

  • 8

    Place the whole wheat biscuit on top of the mixture, gently pressing it down so it adheres as a crust.

  • 9

    Bake in the preheated oven for 12-15 minutes until the biscuit is lightly golden and the filling is bubbling.

  • 10

    Remove from the oven and let cool slightly before serving.