YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Turkey Pot Pie
Enjoy this comforting pot pie featuring tender roasted turkey, hearty baby potatoes, and a medley of carrots, celery, and onions in a light, creamy herb sauce topped with a golden whole wheat biscuit crust. Perfect for any meal of the day and balanced to keep you satisfied.
INGREDIENTS
4 oz Roasted Turkey Breast
0.5 cup Baby Potatoes, chopped
0.5 cup Mixed Vegetables (Carrots & Celery)
0.25 cup Chopped Onion
0.25 cup Low-Fat Milk
1 tbsp Whole Wheat Flour
1 tsp Olive Oil
1 tbsp Fresh Herbs (Thyme & Rosemary)
1 Whole Wheat Biscuit (Crust)
PREPARATION
Preheat your oven to 375°F.
In a medium saucepan, heat olive oil over medium heat. Sauté chopped onions until translucent, then add mixed vegetables and baby potatoes. Cook for about 5 minutes until slightly tender.
Stir in the whole wheat flour and cook for an additional minute to form a light roux.
Slowly whisk in the low-fat milk and add the fresh herbs. Allow the mixture to simmer for 2-3 minutes until it thickens into a creamy sauce.
Fold in the chopped roasted turkey breast and mix thoroughly to combine all ingredients. Season with salt and pepper to taste.
Transfer the turkey and vegetable mixture into an oven-safe ramekin or small baking dish.
Top the mixture with the whole wheat biscuit, gently pressing it down to cover the filling.
Bake in the preheated oven for 15-20 minutes until the biscuit is lightly golden and the filling is bubbly.
Allow the pot pie to cool slightly before serving. Enjoy the hearty balance of protein, veggies, and a comforting creamy herb sauce.