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 hearty and comforting pot pie featuring roasted turkey breast, sweet garden vegetables, and a creamy, herb-infused sauce. This twist on a classic pot pie delivers a satisfying blend of textures and flavors in every bite.

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NUTRITION

320kcal
Protein
42.4g
Fat
8.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Roasted Turkey Breast

1 cup Cauliflower

1 medium Carrot

1 stalk Celery

1/4 cup Unsweetened Almond Milk

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1/4 cup Nonfat Plain Greek Yogurt

1 tablespoon Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Add chopped carrots, celery, and cauliflower. Sauté until slightly softened, about 5 minutes.

  • 3

    Sprinkle in the whole wheat flour and stir to coat the vegetables, cooking for another minute.

  • 4

    Slowly whisk in the unsweetened almond milk and continue stirring to create a light roux, allowing the mixture to thicken slightly.

  • 5

    Mix in the nonfat Greek yogurt and fresh herbs, and season with salt and pepper. Remove from heat once the sauce is creamy.

  • 6

    Fold in the roasted turkey pieces and combine gently with the vegetable mixture.

  • 7

    Transfer the turkey and vegetable mixture to a small baking dish. If desired, top with extra fresh herbs.

  • 8

    Bake in the preheated oven for 15-20 minutes, until the dish is heated through and the flavors meld together.

  • 9

    Allow to cool slightly 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 hearty and comforting pot pie featuring roasted turkey breast, sweet garden vegetables, and a creamy, herb-infused sauce. This twist on a classic pot pie delivers a satisfying blend of textures and flavors in every bite.

NUTRITION

320kcal
Protein
42.4g
Fat
8.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Roasted Turkey Breast

1 cup Cauliflower

1 medium Carrot

1 stalk Celery

1/4 cup Unsweetened Almond Milk

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1/4 cup Nonfat Plain Greek Yogurt

1 tablespoon Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Add chopped carrots, celery, and cauliflower. Sauté until slightly softened, about 5 minutes.

  • 3

    Sprinkle in the whole wheat flour and stir to coat the vegetables, cooking for another minute.

  • 4

    Slowly whisk in the unsweetened almond milk and continue stirring to create a light roux, allowing the mixture to thicken slightly.

  • 5

    Mix in the nonfat Greek yogurt and fresh herbs, and season with salt and pepper. Remove from heat once the sauce is creamy.

  • 6

    Fold in the roasted turkey pieces and combine gently with the vegetable mixture.

  • 7

    Transfer the turkey and vegetable mixture to a small baking dish. If desired, top with extra fresh herbs.

  • 8

    Bake in the preheated oven for 15-20 minutes, until the dish is heated through and the flavors meld together.

  • 9

    Allow to cool slightly before serving.