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

Enjoy a comforting pot pie featuring tender herb-roasted turkey mingled with lightly caramelized root vegetables in a creamy, savory sauce. This dish offers a delightful balance of fresh, rustic flavors with a hint of warmth from fragrant herbs, perfect for a nourishing meal any time of day.

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NUTRITION

339kcal
Protein
34.1g
Fat
7.6g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Turkey Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

1/2 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp mixed fresh Herbs (Thyme & Rosemary)

1/4 cup Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Chop the roasted turkey breast into bite-sized pieces. Dice the carrot, parsnip, celery, and onion into uniform pieces.

  • 3

    In a saucepan, heat olive oil over medium heat. Sauté the diced onion and celery until they soften, about 3 minutes.

  • 4

    Add the carrots and parsnips along with the mixed herbs. Stir for another 2 minutes until some aromatic fragrance is released.

  • 5

    Sprinkle in whole wheat flour and mix well to coat the vegetables, cooking for about 1 minute to remove the raw flour taste.

  • 6

    Pour in the low-sodium chicken broth and low-fat milk, stirring constantly to combine into a light, creamy sauce.

  • 7

    Fold in the chopped turkey pieces and let the mixture simmer until the vegetables are tender and the sauce has thickened, approximately 5 minutes.

  • 8

    Transfer the mixture into an oven-safe ramekin or small baking dish. If desired, top with a light sprinkle of extra herbs.

  • 9

    Bake in the preheated oven for 10-12 minutes, allowing the flavors to meld and the top to set slightly.

  • 10

    Serve warm and enjoy your comforting, creamy herb-roasted turkey pot pie with root vegetables.

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

Enjoy a comforting pot pie featuring tender herb-roasted turkey mingled with lightly caramelized root vegetables in a creamy, savory sauce. This dish offers a delightful balance of fresh, rustic flavors with a hint of warmth from fragrant herbs, perfect for a nourishing meal any time of day.

NUTRITION

339kcal
Protein
34.1g
Fat
7.6g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Turkey Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1 small Onion

1/2 cup Low-Fat Milk

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

1 tsp mixed fresh Herbs (Thyme & Rosemary)

1/4 cup Low-Sodium Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Chop the roasted turkey breast into bite-sized pieces. Dice the carrot, parsnip, celery, and onion into uniform pieces.

  • 3

    In a saucepan, heat olive oil over medium heat. Sauté the diced onion and celery until they soften, about 3 minutes.

  • 4

    Add the carrots and parsnips along with the mixed herbs. Stir for another 2 minutes until some aromatic fragrance is released.

  • 5

    Sprinkle in whole wheat flour and mix well to coat the vegetables, cooking for about 1 minute to remove the raw flour taste.

  • 6

    Pour in the low-sodium chicken broth and low-fat milk, stirring constantly to combine into a light, creamy sauce.

  • 7

    Fold in the chopped turkey pieces and let the mixture simmer until the vegetables are tender and the sauce has thickened, approximately 5 minutes.

  • 8

    Transfer the mixture into an oven-safe ramekin or small baking dish. If desired, top with a light sprinkle of extra herbs.

  • 9

    Bake in the preheated oven for 10-12 minutes, allowing the flavors to meld and the top to set slightly.

  • 10

    Serve warm and enjoy your comforting, creamy herb-roasted turkey pot pie with root vegetables.