Creamy Cauliflower-Crusted Turkey Pot Pie

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

Creamy Cauliflower-Crusted Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Turkey Pot Pie

Enjoy a comforting twist on a classic pot pie with tender turkey and a creamy, veggie-packed filling, all topped with a light, cauliflower-based crust. This dish offers a satisfying balance of protein and gentle creaminess, perfect for a nourishing meal any time of day.

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NUTRITION

422kcal
Protein
46.6g
Fat
13g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1.5 cups Cauliflower (riced)

1 large Egg

1/4 cup Nonfat Greek Yogurt

1/2 cup diced Carrots

1/2 cup diced Celery

1/4 cup chopped Onion

1 clove Garlic

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/4 cup Frozen Peas

Herbs & Spices (thyme, salt, pepper)

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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 chopped onion, garlic, diced carrots, and celery until they soften, about 4-5 minutes.

  • 3

    Add small pieces of turkey breast to the skillet and cook until lightly browned. Stir in the frozen peas and low-sodium chicken broth, and simmer for 3-4 minutes. Season with salt, pepper, and thyme.

  • 4

    Meanwhile, prepare the crust by combining the riced cauliflower, egg, and nonfat Greek yogurt in a bowl. Season lightly with salt and pepper, and mix until well combined.

  • 5

    Transfer the turkey and vegetable filling into a small baking dish. Gently spread the cauliflower mixture over the top as a crust.

  • 6

    Bake in the preheated oven for 18-20 minutes until the crust is set and lightly golden.

  • 7

    Allow the pot pie to cool for a few minutes before serving. Enjoy your wholesome, protein-rich meal!

Creamy Cauliflower-Crusted Turkey Pot Pie

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

Creamy Cauliflower-Crusted Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Turkey Pot Pie

Enjoy a comforting twist on a classic pot pie with tender turkey and a creamy, veggie-packed filling, all topped with a light, cauliflower-based crust. This dish offers a satisfying balance of protein and gentle creaminess, perfect for a nourishing meal any time of day.

NUTRITION

422kcal
Protein
46.6g
Fat
13g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1.5 cups Cauliflower (riced)

1 large Egg

1/4 cup Nonfat Greek Yogurt

1/2 cup diced Carrots

1/2 cup diced Celery

1/4 cup chopped Onion

1 clove Garlic

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/4 cup Frozen Peas

Herbs & Spices (thyme, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Sauté the chopped onion, garlic, diced carrots, and celery until they soften, about 4-5 minutes.

  • 3

    Add small pieces of turkey breast to the skillet and cook until lightly browned. Stir in the frozen peas and low-sodium chicken broth, and simmer for 3-4 minutes. Season with salt, pepper, and thyme.

  • 4

    Meanwhile, prepare the crust by combining the riced cauliflower, egg, and nonfat Greek yogurt in a bowl. Season lightly with salt and pepper, and mix until well combined.

  • 5

    Transfer the turkey and vegetable filling into a small baking dish. Gently spread the cauliflower mixture over the top as a crust.

  • 6

    Bake in the preheated oven for 18-20 minutes until the crust is set and lightly golden.

  • 7

    Allow the pot pie to cool for a few minutes before serving. Enjoy your wholesome, protein-rich meal!