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 the comforting flavors of this pot pie featuring tender turkey breast, roasted root vegetables, and a light, creamy herb sauce. The earthy sweetness of carrots, parsnips, and onions mingles with fragrant rosemary, thyme, and parsley, all brought together by a tangy nonfat Greek yogurt base for a filling yet nutrient-conscious meal.

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NUTRITION

312kcal
Protein
41.2g
Fat
7.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1 medium Carrot

1 small Parsnip

1/4 Yellow Onion

1/2 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Begin by dicing the carrot, parsnip, and quartered onion into small, uniform pieces.

  • 2

    In a skillet over medium heat, add the olive oil and briefly sauté the diced vegetables until they begin to soften, about 3-4 minutes.

  • 3

    Add the low-sodium chicken broth and mixed fresh herbs into the skillet, allowing the liquid to warm and meld with the vegetables.

  • 4

    In a separate bowl, shred or dice the roasted turkey breast into bite-sized pieces. Combine the turkey with the vegetable mixture, stirring gently.

  • 5

    Remove the skillet from heat and fold in the nonfat Greek yogurt, stirring until the mixture takes on a creamy consistency.

  • 6

    Transfer the turkey and vegetables mixture into a small baking dish. Bake in the preheated oven for 12-15 minutes until the top is slightly set and the flavors have combined.

  • 7

    Serve warm, enjoying the hearty, creamy textures alongside the natural sweetness of the roasted 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

Savor the comforting flavors of this pot pie featuring tender turkey breast, roasted root vegetables, and a light, creamy herb sauce. The earthy sweetness of carrots, parsnips, and onions mingles with fragrant rosemary, thyme, and parsley, all brought together by a tangy nonfat Greek yogurt base for a filling yet nutrient-conscious meal.

NUTRITION

312kcal
Protein
41.2g
Fat
7.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

1 medium Carrot

1 small Parsnip

1/4 Yellow Onion

1/2 cup Nonfat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs (Rosemary, Thyme, Parsley)

PREPARATION

  • 1

    Preheat the oven to 400°F. Begin by dicing the carrot, parsnip, and quartered onion into small, uniform pieces.

  • 2

    In a skillet over medium heat, add the olive oil and briefly sauté the diced vegetables until they begin to soften, about 3-4 minutes.

  • 3

    Add the low-sodium chicken broth and mixed fresh herbs into the skillet, allowing the liquid to warm and meld with the vegetables.

  • 4

    In a separate bowl, shred or dice the roasted turkey breast into bite-sized pieces. Combine the turkey with the vegetable mixture, stirring gently.

  • 5

    Remove the skillet from heat and fold in the nonfat Greek yogurt, stirring until the mixture takes on a creamy consistency.

  • 6

    Transfer the turkey and vegetables mixture into a small baking dish. Bake in the preheated oven for 12-15 minutes until the top is slightly set and the flavors have combined.

  • 7

    Serve warm, enjoying the hearty, creamy textures alongside the natural sweetness of the roasted root vegetables.