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 roasted turkey and tender root vegetables bathed in a light, creamy herb sauce, crowned with a delicate almond flour biscuit topping. This pot pie offers a delightful balance of savory herbs, subtle creaminess, and rustic roasted vegetables, making it a satisfying meal for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

483kcal
Protein
53.8g
Fat
15.5g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 cup chopped Onion

2 cloves Garlic

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

2 tbsp Almond Flour

1 tbsp Fresh Herbs (Thyme & Rosemary)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot, parsnip, celery, and onion into bite-size pieces and mince the garlic.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the onions and garlic until softened.

  • 4

    Add the chopped carrots, parsnip, and celery to the skillet, and cook for 5-7 minutes until they begin to soften.

  • 5

    Stir in the low-sodium chicken broth and fresh herbs; let the mixture simmer for a couple of minutes.

  • 6

    Mix in the diced roasted turkey breast and low-fat Greek yogurt to create a light, creamy filling.

  • 7

    Season the mixture with salt and pepper as desired, then transfer it into a small, ovenproof dish.

  • 8

    In a separate bowl, combine the almond flour with a pinch of herbs to form a light topping. Sprinkle evenly over the turkey and vegetable mixture.

  • 9

    Bake in the preheated oven for 15-20 minutes until the topping is slightly golden and the filling is bubbly.

  • 10

    Remove from the oven, let cool for a few minutes, and serve warm.

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 roasted turkey and tender root vegetables bathed in a light, creamy herb sauce, crowned with a delicate almond flour biscuit topping. This pot pie offers a delightful balance of savory herbs, subtle creaminess, and rustic roasted vegetables, making it a satisfying meal for any time of day.

NUTRITION

483kcal
Protein
53.8g
Fat
15.5g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Turkey Breast

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/4 cup chopped Onion

2 cloves Garlic

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

2 tbsp Almond Flour

1 tbsp Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the carrot, parsnip, celery, and onion into bite-size pieces and mince the garlic.

  • 3

    In a skillet, heat the olive oil over medium heat and sauté the onions and garlic until softened.

  • 4

    Add the chopped carrots, parsnip, and celery to the skillet, and cook for 5-7 minutes until they begin to soften.

  • 5

    Stir in the low-sodium chicken broth and fresh herbs; let the mixture simmer for a couple of minutes.

  • 6

    Mix in the diced roasted turkey breast and low-fat Greek yogurt to create a light, creamy filling.

  • 7

    Season the mixture with salt and pepper as desired, then transfer it into a small, ovenproof dish.

  • 8

    In a separate bowl, combine the almond flour with a pinch of herbs to form a light topping. Sprinkle evenly over the turkey and vegetable mixture.

  • 9

    Bake in the preheated oven for 15-20 minutes until the topping is slightly golden and the filling is bubbly.

  • 10

    Remove from the oven, let cool for a few minutes, and serve warm.