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 twist on a classic pot pie featuring tender herb-roasted turkey, a medley of caramelized root vegetables, and a light, creamy sauce accented with fragrant herbs. This dish delivers a warm, homey experience perfect for any meal while keeping the macros balanced and clean.

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NUTRITION

350kcal
Protein
43.3g
Fat
10.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 cup Mixed Root Vegetables

1/2 cup Low-Fat Milk

1 tsp Whole Wheat Flour

10 g Whole Wheat Cracker Crumbs

1 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the mixed root vegetables with olive oil, salt, pepper, and fresh herbs. Roast on a baking sheet for 20-25 minutes until tender and lightly caramelized.

  • 3

    While vegetables are roasting, warm the low-fat milk in a small saucepan. Whisk in the whole wheat flour gradually to form a light slurry, stirring continuously until the sauce thickens. Season with salt, pepper, and a pinch of chopped herbs.

  • 4

    Dice or shred the roasted turkey breast and combine with the roasted vegetables in an oven-safe dish. Pour the creamy sauce over the mixture and gently stir to distribute evenly.

  • 5

    Sprinkle the whole wheat cracker crumbs on top to add a light, crispy texture.

  • 6

    Return the dish to the oven and bake for an additional 10 minutes until everything is warmed through and the topping is slightly crisp.

  • 7

    Serve hot and enjoy your creamy herb-roasted turkey pot pie that perfectly balances lean protein, hearty vegetables, and a subtly rich cream sauce.

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 twist on a classic pot pie featuring tender herb-roasted turkey, a medley of caramelized root vegetables, and a light, creamy sauce accented with fragrant herbs. This dish delivers a warm, homey experience perfect for any meal while keeping the macros balanced and clean.

NUTRITION

350kcal
Protein
43.3g
Fat
10.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Turkey Breast

1 cup Mixed Root Vegetables

1/2 cup Low-Fat Milk

1 tsp Whole Wheat Flour

10 g Whole Wheat Cracker Crumbs

1 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the mixed root vegetables with olive oil, salt, pepper, and fresh herbs. Roast on a baking sheet for 20-25 minutes until tender and lightly caramelized.

  • 3

    While vegetables are roasting, warm the low-fat milk in a small saucepan. Whisk in the whole wheat flour gradually to form a light slurry, stirring continuously until the sauce thickens. Season with salt, pepper, and a pinch of chopped herbs.

  • 4

    Dice or shred the roasted turkey breast and combine with the roasted vegetables in an oven-safe dish. Pour the creamy sauce over the mixture and gently stir to distribute evenly.

  • 5

    Sprinkle the whole wheat cracker crumbs on top to add a light, crispy texture.

  • 6

    Return the dish to the oven and bake for an additional 10 minutes until everything is warmed through and the topping is slightly crisp.

  • 7

    Serve hot and enjoy your creamy herb-roasted turkey pot pie that perfectly balances lean protein, hearty vegetables, and a subtly rich cream sauce.