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 a classic with this Creamy Herb-Roasted Turkey Pot Pie. Juicy roasted turkey intermingle with a medley of garden-fresh vegetables in a luscious, light creamy herb sauce, all encased in a delicate cauliflower-egg white crust. It's a flexible dish that shines at any meal time and delivers warmth, flavor, and wholesome satisfaction.

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NUTRITION

404kcal
Protein
42.1g
Fat
16.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1/4 cup Plain Nonfat Greek Yogurt

1/2 medium Carrot

1/2 cup Green Peas

1 stalk Celery

1/2 cup Low-Sodium Turkey Broth

1 cup Cauliflower Rice

1 large Egg White

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, warm the olive oil over medium heat and sauté chopped carrot, celery, and green peas for 3-4 minutes until slightly softened.

  • 3

    Add the low-sodium turkey broth and mixed dried herbs to the vegetables. Let simmer for 2 minutes to infuse flavors.

  • 4

    Stir in the shredded roasted turkey and dollop in the Greek yogurt. Mix gently to create a creamy filling.

  • 5

    In a separate bowl, combine the cauliflower rice with the egg white. Press this mixture into a small ovenproof dish to form a light, crust-like layer.

  • 6

    Pour the turkey and vegetable cream mixture over the cauliflower crust.

  • 7

    Bake in the oven for 15-18 minutes until the filling is bubbly and the crust is set.

  • 8

    Remove from the oven and let 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 a classic with this Creamy Herb-Roasted Turkey Pot Pie. Juicy roasted turkey intermingle with a medley of garden-fresh vegetables in a luscious, light creamy herb sauce, all encased in a delicate cauliflower-egg white crust. It's a flexible dish that shines at any meal time and delivers warmth, flavor, and wholesome satisfaction.

NUTRITION

404kcal
Protein
42.1g
Fat
16.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1/4 cup Plain Nonfat Greek Yogurt

1/2 medium Carrot

1/2 cup Green Peas

1 stalk Celery

1/2 cup Low-Sodium Turkey Broth

1 cup Cauliflower Rice

1 large Egg White

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, warm the olive oil over medium heat and sauté chopped carrot, celery, and green peas for 3-4 minutes until slightly softened.

  • 3

    Add the low-sodium turkey broth and mixed dried herbs to the vegetables. Let simmer for 2 minutes to infuse flavors.

  • 4

    Stir in the shredded roasted turkey and dollop in the Greek yogurt. Mix gently to create a creamy filling.

  • 5

    In a separate bowl, combine the cauliflower rice with the egg white. Press this mixture into a small ovenproof dish to form a light, crust-like layer.

  • 6

    Pour the turkey and vegetable cream mixture over the cauliflower crust.

  • 7

    Bake in the oven for 15-18 minutes until the filling is bubbly and the crust is set.

  • 8

    Remove from the oven and let cool slightly before serving.