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 twist on traditional pot pie featuring tender roasted turkey, a medley of fresh vegetables, and a light, creamy herb sauce, all crowned with a flaky whole wheat crust. This dish brings warmth and balance to your meal with each delightful bite.

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NUTRITION

342kcal
Protein
40.1g
Fat
5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

0.5 cup Mixed Vegetables (peas, carrots, onions)

1 Whole Wheat Biscuit Crust

0.25 cup Nonfat Greek Yogurt

0.5 cup Low Sodium Chicken Broth

1 tbsp Fresh Herbs (sage, thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small saucepan over medium heat, combine the low sodium chicken broth and fresh herbs. Bring to a simmer to infuse the flavors, then remove from heat.

  • 3

    In a mixing bowl, combine chopped roasted turkey breast, mixed vegetables, and the warm herb-infused broth. Stir in the nonfat Greek yogurt to create a creamy consistency. Season with salt and pepper.

  • 4

    Transfer the turkey and vegetable mixture into an oven-safe ramekin or small baking dish.

  • 5

    Place the whole wheat biscuit crust on top of the filling, gently pressing the edges to secure.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbly.

  • 7

    Allow the pot pie 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

Savor a comforting twist on traditional pot pie featuring tender roasted turkey, a medley of fresh vegetables, and a light, creamy herb sauce, all crowned with a flaky whole wheat crust. This dish brings warmth and balance to your meal with each delightful bite.

NUTRITION

342kcal
Protein
40.1g
Fat
5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

0.5 cup Mixed Vegetables (peas, carrots, onions)

1 Whole Wheat Biscuit Crust

0.25 cup Nonfat Greek Yogurt

0.5 cup Low Sodium Chicken Broth

1 tbsp Fresh Herbs (sage, thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small saucepan over medium heat, combine the low sodium chicken broth and fresh herbs. Bring to a simmer to infuse the flavors, then remove from heat.

  • 3

    In a mixing bowl, combine chopped roasted turkey breast, mixed vegetables, and the warm herb-infused broth. Stir in the nonfat Greek yogurt to create a creamy consistency. Season with salt and pepper.

  • 4

    Transfer the turkey and vegetable mixture into an oven-safe ramekin or small baking dish.

  • 5

    Place the whole wheat biscuit crust on top of the filling, gently pressing the edges to secure.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the filling is bubbly.

  • 7

    Allow the pot pie to cool slightly before serving.