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

Savor a comforting pot pie loaded with tender roasted turkey, sweet garden vegetables, and a light, creamy herb sauce, all nestled under a delicate, flaky crust. This dish marries juicy turkey and fresh carrots, peas, and corn with an aromatic medley of thyme and rosemary for a satisfying, nutrient-packed meal perfect for any time of the day.

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NUTRITION

399kcal
Protein
39.8g
Fat
8.6g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1/2 cup sliced Carrots

1/2 cup Peas

1/2 cup Corn Kernels

1/4 cup Nonfat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Unsalted Butter

2 tbsp Mixed Fresh Herbs (thyme, rosemary, parsley)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan, melt the butter over medium heat. Add the whole wheat flour and whisk continuously for about 1 minute to create a light roux.

  • 3

    Slowly whisk in a few tablespoons of water (or low-sodium chicken broth if available) to develop a smooth base, then stir in the Greek yogurt to form a creamy sauce.

  • 4

    Mix in the fresh herbs, then add in the sliced carrots, peas, and corn, cooking for an additional 2-3 minutes until the vegetables begin to soften.

  • 5

    Fold in the diced roasted turkey breast, ensuring it is well coated with the creamy herb sauce.

  • 6

    Transfer the mixture to a small, oven-safe dish. Top loosely with a thin layer of dough or even extra herbs to mimic a crust if desired.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the top is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.

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

Savor a comforting pot pie loaded with tender roasted turkey, sweet garden vegetables, and a light, creamy herb sauce, all nestled under a delicate, flaky crust. This dish marries juicy turkey and fresh carrots, peas, and corn with an aromatic medley of thyme and rosemary for a satisfying, nutrient-packed meal perfect for any time of the day.

NUTRITION

399kcal
Protein
39.8g
Fat
8.6g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1/2 cup sliced Carrots

1/2 cup Peas

1/2 cup Corn Kernels

1/4 cup Nonfat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Unsalted Butter

2 tbsp Mixed Fresh Herbs (thyme, rosemary, parsley)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan, melt the butter over medium heat. Add the whole wheat flour and whisk continuously for about 1 minute to create a light roux.

  • 3

    Slowly whisk in a few tablespoons of water (or low-sodium chicken broth if available) to develop a smooth base, then stir in the Greek yogurt to form a creamy sauce.

  • 4

    Mix in the fresh herbs, then add in the sliced carrots, peas, and corn, cooking for an additional 2-3 minutes until the vegetables begin to soften.

  • 5

    Fold in the diced roasted turkey breast, ensuring it is well coated with the creamy herb sauce.

  • 6

    Transfer the mixture to a small, oven-safe dish. Top loosely with a thin layer of dough or even extra herbs to mimic a crust if desired.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the top is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld.