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 pot pie that blends roasted turkey with a medley of root vegetables in a creamy, herb-infused sauce. This lighter version skips the heavy pastry while still delivering rich flavors and a satisfying balance of textures.

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NUTRITION

403kcal
Protein
39g
Fat
7g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

0.5 medium Potato

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 small Onion

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the carrot, parsnip, celery, potato, and onion into uniform bite-sized pieces.

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent.

  • 4

    Add the diced carrot, parsnip, celery, and potato to the skillet. Sauté for about 5-6 minutes until they start to soften.

  • 5

    Stir in the cooked, shredded turkey and fresh herbs. Season lightly with salt and pepper.

  • 6

    Reduce the heat and fold in the Greek yogurt to create a creamy sauce that evenly coats the ingredients.

  • 7

    Transfer the skillet to the oven and roast for 12-15 minutes, allowing the flavors to meld and the vegetables to finish cooking.

  • 8

    Remove from the oven and gently stir before serving. Enjoy this hearty pot pie as a balanced meal any time of the day.

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 pot pie that blends roasted turkey with a medley of root vegetables in a creamy, herb-infused sauce. This lighter version skips the heavy pastry while still delivering rich flavors and a satisfying balance of textures.

NUTRITION

403kcal
Protein
39g
Fat
7g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

0.5 medium Potato

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 small Onion

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Dice the carrot, parsnip, celery, potato, and onion into uniform bite-sized pieces.

  • 3

    In a large oven-safe skillet, heat the olive oil over medium heat. Sauté the diced onion until translucent.

  • 4

    Add the diced carrot, parsnip, celery, and potato to the skillet. Sauté for about 5-6 minutes until they start to soften.

  • 5

    Stir in the cooked, shredded turkey and fresh herbs. Season lightly with salt and pepper.

  • 6

    Reduce the heat and fold in the Greek yogurt to create a creamy sauce that evenly coats the ingredients.

  • 7

    Transfer the skillet to the oven and roast for 12-15 minutes, allowing the flavors to meld and the vegetables to finish cooking.

  • 8

    Remove from the oven and gently stir before serving. Enjoy this hearty pot pie as a balanced meal any time of the day.