YOUR SOLIN GENERATED RECIPE
Creamy Herb-Roasted Turkey Pot Pie
A comforting twist on a classic pot pie featuring roasted turkey lightly simmered with carrots, peas, celery, and onions in a creamy herb-infused sauce, topped with a delicate whole wheat biscuit crust. This dish delivers cozy flavors with a clean, balanced profile perfect for any meal.
INGREDIENTS
4 oz Turkey Breast
0.5 cup diced Carrots
0.25 cup Frozen Peas
0.5 cup diced Celery
0.25 cup diced Onion
0.5 cup Low-Sodium Chicken Broth
2 tbsp Nonfat Greek Yogurt
2 tbsp Whole Wheat Flour (roux)
1 tsp Olive Oil
0.33 cup Whole Wheat Flour (biscuit topping)
PREPARATION
Preheat your oven to 400°F.
In a medium skillet, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, and sauté until they begin to soften, about 3-4 minutes.
Stir in the frozen peas and continue to cook for another 2 minutes.
Sprinkle in the 2 tablespoons of whole wheat flour (for the roux) and stir continuously for about 1 minute to lightly toast the flour.
Slowly pour in the low-sodium chicken broth while stirring to create a light sauce. Let the mixture simmer for 3-4 minutes until it thickens slightly.
Fold in the nonfat Greek yogurt and add your roasted, diced turkey breast along with a pinch of your favorite fresh herbs (such as thyme or rosemary). Stir to combine well.
Transfer this turkey and vegetable mixture into individual ramekins or a small oven-safe dish.
For the biscuit topping, gently mix the 0.33 cup whole wheat flour with a bit of water (just enough to form a soft dough) and a pinch of herbs. Form small dollops on top of the filling.
Bake in the preheated oven for 15-20 minutes until the topping is set and lightly golden.
Let cool for a few minutes before serving to enjoy the creamy, herb-infused flavors.