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

Enjoy a comforting twist on a classic pot pie featuring tender, herb-roasted turkey chunks nestled with sweet peas and carrots in a light, creamy sauce. The subtle blend of thyme and rosemary elevates this dish into a warm, satisfying meal that's both nourishing and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

331kcal
Protein
53.7g
Fat
2g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Roasted Turkey Breast

1/2 cup Mixed Vegetables (Peas and Carrots)

1/2 cup Nonfat Greek Yogurt

1 tablespoon Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a saucepan over medium heat, whisk together the whole wheat flour with a small amount of chicken broth to form a slurry. Gradually add the remaining chicken broth, stirring continuously until the mixture begins to thicken.

  • 3

    Stir in the nonfat Greek yogurt, fresh thyme, rosemary, salt, and pepper. Let the sauce simmer for a couple of minutes until smooth and creamy.

  • 4

    In a baking dish, combine the roasted turkey breast (cut into bite-size pieces) and mixed vegetables.

  • 5

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

  • 6

    Bake in the preheated oven for 20-25 minutes until the filling is bubbly and heated through.

  • 7

    Serve warm and enjoy this light, comforting pot pie.

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

Enjoy a comforting twist on a classic pot pie featuring tender, herb-roasted turkey chunks nestled with sweet peas and carrots in a light, creamy sauce. The subtle blend of thyme and rosemary elevates this dish into a warm, satisfying meal that's both nourishing and delicious.

NUTRITION

331kcal
Protein
53.7g
Fat
2g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Roasted Turkey Breast

1/2 cup Mixed Vegetables (Peas and Carrots)

1/2 cup Nonfat Greek Yogurt

1 tablespoon Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

1 teaspoon Fresh Thyme

1 teaspoon Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a saucepan over medium heat, whisk together the whole wheat flour with a small amount of chicken broth to form a slurry. Gradually add the remaining chicken broth, stirring continuously until the mixture begins to thicken.

  • 3

    Stir in the nonfat Greek yogurt, fresh thyme, rosemary, salt, and pepper. Let the sauce simmer for a couple of minutes until smooth and creamy.

  • 4

    In a baking dish, combine the roasted turkey breast (cut into bite-size pieces) and mixed vegetables.

  • 5

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

  • 6

    Bake in the preheated oven for 20-25 minutes until the filling is bubbly and heated through.

  • 7

    Serve warm and enjoy this light, comforting pot pie.