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

This hearty, comforting pot pie features succulent roasted turkey, vibrant garden vegetables, and a light, creamy herb-infused sauce. Every bite delivers a satisfying mix of textures and flavors that make it a perfect choice for any meal of the day.

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NUTRITION

388kcal
Protein
44.2g
Fat
8.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast (142g)

1/2 cup diced Carrots (65g)

1/2 cup Peas (80g)

1/4 cup chopped Celery (40g)

1/4 medium Onion, diced (40g)

1/4 cup Low-Fat Milk (60ml)

1 tablespoon Whole Wheat Flour (8g)

1 teaspoon Olive Oil (5ml)

1/4 cup Low-Sodium Turkey Broth (60ml)

1 teaspoon Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté until the vegetables start to soften, about 3-4 minutes.

  • 3

    Stir in the whole wheat flour and cook for another minute to form a light roux.

  • 4

    Gradually whisk in the low-fat milk and turkey broth until the mixture is smooth. Allow it to simmer for 2 minutes until slightly thickened.

  • 5

    Mix in the mixed dried herbs and add the peas. Stir in the chopped, roasted turkey breast, ensuring it is evenly distributed.

  • 6

    Transfer the filling into an oven-safe dish. For a comforting finish, you can either top with a light layer of puff pastry or even a mashed potato topping if desired, though this recipe is designed to be a crustless pot pie keeping it lighter.

  • 7

    Bake in the preheated oven for 15-20 minutes until the filling is bubbly and the flavors meld together.

  • 8

    Serve warm and enjoy this creamy, herb-infused turkey pot pie.

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

This hearty, comforting pot pie features succulent roasted turkey, vibrant garden vegetables, and a light, creamy herb-infused sauce. Every bite delivers a satisfying mix of textures and flavors that make it a perfect choice for any meal of the day.

NUTRITION

388kcal
Protein
44.2g
Fat
8.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast (142g)

1/2 cup diced Carrots (65g)

1/2 cup Peas (80g)

1/4 cup chopped Celery (40g)

1/4 medium Onion, diced (40g)

1/4 cup Low-Fat Milk (60ml)

1 tablespoon Whole Wheat Flour (8g)

1 teaspoon Olive Oil (5ml)

1/4 cup Low-Sodium Turkey Broth (60ml)

1 teaspoon Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium saucepan, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté until the vegetables start to soften, about 3-4 minutes.

  • 3

    Stir in the whole wheat flour and cook for another minute to form a light roux.

  • 4

    Gradually whisk in the low-fat milk and turkey broth until the mixture is smooth. Allow it to simmer for 2 minutes until slightly thickened.

  • 5

    Mix in the mixed dried herbs and add the peas. Stir in the chopped, roasted turkey breast, ensuring it is evenly distributed.

  • 6

    Transfer the filling into an oven-safe dish. For a comforting finish, you can either top with a light layer of puff pastry or even a mashed potato topping if desired, though this recipe is designed to be a crustless pot pie keeping it lighter.

  • 7

    Bake in the preheated oven for 15-20 minutes until the filling is bubbly and the flavors meld together.

  • 8

    Serve warm and enjoy this creamy, herb-infused turkey pot pie.