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 featuring tender herb-roasted turkey and a medley of roasted root vegetables enveloped in a light, creamy sauce. This dish combines the rich flavors of thyme, rosemary, and sage with crisp, flavorful vegetables for a wholesome meal that's perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

308kcal
Protein
39.2g
Fat
6.7g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast, roasted

1/2 medium Carrot, sliced

1/2 medium Parsnip, diced

1 Celery stalk, chopped

1/4 medium Onion, diced

1 Garlic clove, minced

1/4 cup Low-Fat Milk

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Thyme, Rosemary, Sage)

2 tablespoons Nonfat Greek Yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped carrots, parsnips, celery, and diced onion with olive oil, salt, pepper, and half of the fresh herbs. Spread on a baking sheet and roast for about 20 minutes or until tender.

  • 3

    Meanwhile, in a small saucepan, heat the minced garlic in a touch of olive oil for a minute. Stir in the whole wheat flour to create a light roux.

  • 4

    Gradually whisk in the low-fat milk until the mixture is smooth. Allow to simmer gently until it thickens slightly, then stir in the remaining herbs and Greek yogurt to create a creamy sauce.

  • 5

    Mix the diced roasted turkey breast (pre-roasted or quickly seared) with the roasted vegetables. Combine everything in a small casserole dish.

  • 6

    Pour the creamy herb sauce over the turkey and vegetables, ensuring even coverage.

  • 7

    Return to the oven for an additional 10-12 minutes to meld the flavors and heat through.

  • 8

    Serve warm and enjoy this nutritious, hearty pot pie that's suitable for breakfast, lunch, or dinner.

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 featuring tender herb-roasted turkey and a medley of roasted root vegetables enveloped in a light, creamy sauce. This dish combines the rich flavors of thyme, rosemary, and sage with crisp, flavorful vegetables for a wholesome meal that's perfect for any time of day.

NUTRITION

308kcal
Protein
39.2g
Fat
6.7g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast, roasted

1/2 medium Carrot, sliced

1/2 medium Parsnip, diced

1 Celery stalk, chopped

1/4 medium Onion, diced

1 Garlic clove, minced

1/4 cup Low-Fat Milk

1 tablespoon Whole Wheat Flour

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Thyme, Rosemary, Sage)

2 tablespoons Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss chopped carrots, parsnips, celery, and diced onion with olive oil, salt, pepper, and half of the fresh herbs. Spread on a baking sheet and roast for about 20 minutes or until tender.

  • 3

    Meanwhile, in a small saucepan, heat the minced garlic in a touch of olive oil for a minute. Stir in the whole wheat flour to create a light roux.

  • 4

    Gradually whisk in the low-fat milk until the mixture is smooth. Allow to simmer gently until it thickens slightly, then stir in the remaining herbs and Greek yogurt to create a creamy sauce.

  • 5

    Mix the diced roasted turkey breast (pre-roasted or quickly seared) with the roasted vegetables. Combine everything in a small casserole dish.

  • 6

    Pour the creamy herb sauce over the turkey and vegetables, ensuring even coverage.

  • 7

    Return to the oven for an additional 10-12 minutes to meld the flavors and heat through.

  • 8

    Serve warm and enjoy this nutritious, hearty pot pie that's suitable for breakfast, lunch, or dinner.