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 a classic pot pie featuring succulent herb-roasted turkey nestled in a creamy, tangy sauce with vibrant mixed vegetables and a crisp whole wheat crust. This dish offers a satisfying blend of herbs and textures, perfect for a balanced meal that warms you from the inside out.

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NUTRITION

436kcal
Protein
48g
Fat
9.1g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast

1/4 cup Nonfat Greek Yogurt

1/2 cup Mixed Vegetables (Carrots, Peas, Celery)

1 cup Cauliflower Florets

1/3 cup Whole Wheat Flour

1 tsp Olive Oil

1/4 cup Chicken Broth

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a skillet, heat olive oil over medium heat and lightly sauté the mixed vegetables until just tender. Remove and set aside.

  • 3

    Using the same skillet, briefly warm the chicken broth and stir in the nonfat Greek yogurt along with the fresh herbs to create a light cream sauce.

  • 4

    Add the pre-cooked, herb-roasted turkey pieces and cauliflower florets to the sauce, letting the flavors meld together for 3-4 minutes on low heat.

  • 5

    Meanwhile, prepare the whole wheat crust by combining the whole wheat flour with a small amount of water to form a soft dough. Roll out the dough onto an ovenproof dish as a base layer.

  • 6

    Transfer the turkey, vegetable, and cauliflower mixture over the crust, then top with the sautéed mixed vegetables.

  • 7

    Bake in the preheated oven for 15-18 minutes, or until the crust is slightly golden and the filling is heated through.

  • 8

    Allow the pot pie to rest for a few minutes before serving to let the flavors settle.

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 a classic pot pie featuring succulent herb-roasted turkey nestled in a creamy, tangy sauce with vibrant mixed vegetables and a crisp whole wheat crust. This dish offers a satisfying blend of herbs and textures, perfect for a balanced meal that warms you from the inside out.

NUTRITION

436kcal
Protein
48g
Fat
9.1g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast

1/4 cup Nonfat Greek Yogurt

1/2 cup Mixed Vegetables (Carrots, Peas, Celery)

1 cup Cauliflower Florets

1/3 cup Whole Wheat Flour

1 tsp Olive Oil

1/4 cup Chicken Broth

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a skillet, heat olive oil over medium heat and lightly sauté the mixed vegetables until just tender. Remove and set aside.

  • 3

    Using the same skillet, briefly warm the chicken broth and stir in the nonfat Greek yogurt along with the fresh herbs to create a light cream sauce.

  • 4

    Add the pre-cooked, herb-roasted turkey pieces and cauliflower florets to the sauce, letting the flavors meld together for 3-4 minutes on low heat.

  • 5

    Meanwhile, prepare the whole wheat crust by combining the whole wheat flour with a small amount of water to form a soft dough. Roll out the dough onto an ovenproof dish as a base layer.

  • 6

    Transfer the turkey, vegetable, and cauliflower mixture over the crust, then top with the sautéed mixed vegetables.

  • 7

    Bake in the preheated oven for 15-18 minutes, or until the crust is slightly golden and the filling is heated through.

  • 8

    Allow the pot pie to rest for a few minutes before serving to let the flavors settle.