Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

Savor a comforting pot pie filled with tender roasted turkey breast and a medley of robust root vegetables. This dish is finished with a light, creamy herb sauce that elevates the flavors to create a hearty yet balanced meal perfect for any time of the day.

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NUTRITION

355kcal
Protein
31.6g
Fat
8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 medium Carrot

1 small Parsnip

1/2 medium Sweet Potato

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Pinch of fresh Herb Mix (Parsley, Thyme, Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the carrot, parsnip, and sweet potato into evenly sized cubes.

  • 3

    Lightly toss the vegetables with olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes until tender.

  • 4

    Meanwhile, dice the turkey breast into bite-sized pieces and set aside.

  • 5

    In a small saucepan, whisk together the whole wheat flour and low-fat milk over medium heat to create a light roux. Stir continuously until it slightly thickens.

  • 6

    Add the roasted vegetables and turkey pieces into the saucepan along with a pinch of the fresh herb mix. Stir to combine and allow the mixture to warm through.

  • 7

    Transfer the turkey and vegetable mixture into an oven-safe dish. Optionally, top with an additional sprinkle of herbs.

  • 8

    Return the dish to the oven for an additional 5 minutes to meld the flavors together.

  • 9

    Serve hot and enjoy your creamy, herb-infused pot pie.

Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Roasted Turkey Pot Pie with Root Vegetables

Savor a comforting pot pie filled with tender roasted turkey breast and a medley of robust root vegetables. This dish is finished with a light, creamy herb sauce that elevates the flavors to create a hearty yet balanced meal perfect for any time of the day.

NUTRITION

355kcal
Protein
31.6g
Fat
8g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 medium Carrot

1 small Parsnip

1/2 medium Sweet Potato

1/4 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

Pinch of fresh Herb Mix (Parsley, Thyme, Rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the carrot, parsnip, and sweet potato into evenly sized cubes.

  • 3

    Lightly toss the vegetables with olive oil, salt, and pepper, then roast on a baking sheet for 20 minutes until tender.

  • 4

    Meanwhile, dice the turkey breast into bite-sized pieces and set aside.

  • 5

    In a small saucepan, whisk together the whole wheat flour and low-fat milk over medium heat to create a light roux. Stir continuously until it slightly thickens.

  • 6

    Add the roasted vegetables and turkey pieces into the saucepan along with a pinch of the fresh herb mix. Stir to combine and allow the mixture to warm through.

  • 7

    Transfer the turkey and vegetable mixture into an oven-safe dish. Optionally, top with an additional sprinkle of herbs.

  • 8

    Return the dish to the oven for an additional 5 minutes to meld the flavors together.

  • 9

    Serve hot and enjoy your creamy, herb-infused pot pie.