Creamy Herb-Roasted Turkey Pot Pie

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

Creamy Herb-Roasted Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey Pot Pie

Enjoy a comforting twist on the classic pot pie, featuring tender herb-roasted turkey mingled with a medley of vibrant vegetables in a light, creamy Greek yogurt sauce, all nestled atop a delicate cauliflower crust accented with a hint of olive oil and crisp egg white binding. This dish delivers a satisfying, well-balanced meal perfect for any time of day.

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NUTRITION

349kcal
Protein
47.7g
Fat
6.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast

1 cup Mixed Vegetables (Frozen)

1/4 cup Nonfat Greek Yogurt

1 cup Cauliflower Rice

1 large Egg White

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a skillet over medium heat, drizzle olive oil and add the mixed vegetables. Sauté for 3-4 minutes until they begin to soften.

  • 3

    Mix the sautéed vegetables with chopped roasted turkey, nonfat Greek yogurt, and mixed herbs in a bowl. Season with salt and pepper.

  • 4

    In another bowl, combine the cauliflower rice and egg white to form a light, cohesive crust mixture.

  • 5

    Press the cauliflower mixture into the bottom of a small baking dish to form an even layer.

  • 6

    Spread the turkey and vegetable mixture evenly over the cauliflower base.

  • 7

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

  • 8

    Remove from the oven and let cool for a few minutes before serving.

Creamy Herb-Roasted Turkey Pot Pie

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

Creamy Herb-Roasted Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey Pot Pie

Enjoy a comforting twist on the classic pot pie, featuring tender herb-roasted turkey mingled with a medley of vibrant vegetables in a light, creamy Greek yogurt sauce, all nestled atop a delicate cauliflower crust accented with a hint of olive oil and crisp egg white binding. This dish delivers a satisfying, well-balanced meal perfect for any time of day.

NUTRITION

349kcal
Protein
47.7g
Fat
6.7g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast

1 cup Mixed Vegetables (Frozen)

1/4 cup Nonfat Greek Yogurt

1 cup Cauliflower Rice

1 large Egg White

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a skillet over medium heat, drizzle olive oil and add the mixed vegetables. Sauté for 3-4 minutes until they begin to soften.

  • 3

    Mix the sautéed vegetables with chopped roasted turkey, nonfat Greek yogurt, and mixed herbs in a bowl. Season with salt and pepper.

  • 4

    In another bowl, combine the cauliflower rice and egg white to form a light, cohesive crust mixture.

  • 5

    Press the cauliflower mixture into the bottom of a small baking dish to form an even layer.

  • 6

    Spread the turkey and vegetable mixture evenly over the cauliflower base.

  • 7

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

  • 8

    Remove from the oven and let cool for a few minutes before serving.