Name: Creamy Herb-Roasted Turkey Pot Pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Roasted Turkey Breast; 1/2 medium Carrot; 1 stalk Celery; 1 small Onion; 1/4 cup Low-Fat Milk; 1 tbsp Whole Wheat Flour; 1 tsp Butter; 2 tbsp Fresh Mixed Herbs; 1 serving Whole Wheat Crust

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

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey Pot Pie

Savor a comforting twist on the classic pot pie with tender, herb-roasted turkey, a medley of garden vegetables, and a luscious creamy sauce, all topped with a light whole wheat crust. This dish offers a harmonious blend of savory flavors and textures that warms the soul.

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NUTRITION

Protein

40.5g

Fat

8.2g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast

1/2 medium Carrot

1 stalk Celery

1 small Onion

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Butter

2 tbsp Fresh Mixed Herbs

1 serving Whole Wheat Crust

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PREPARATION

1
Preheat your oven to 375°F.
2
In a skillet over medium heat, melt the butter and sauté the chopped onion, diced carrot, and celery until softened, about 5 minutes.
3
Sprinkle in the fresh mixed herbs and stir briefly to release their aromas.
4
Stir in the whole wheat flour and cook for an additional 1 minute to form a roux.
5
Gradually whisk in the low-fat milk to combine and thicken the sauce, stirring until smooth.
6
Add in the diced roasted turkey breast and mix until evenly coated in the creamy herb sauce.
7
Transfer the turkey and vegetable mixture into a small baking dish.
8
Top the filling with the whole wheat crust, gently pressing it down around the edges.
9
Bake for 20-25 minutes until the crust turns lightly golden and the filling is bubbling.
10
Allow the pot pie to cool slightly before serving.