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

A comforting twist on the classic pot pie, featuring succulent roasted turkey breast combined with tender root vegetables in a light, creamy herb sauce encased in a delicate whole wheat crust. Each bite offers a balance of savory herbs and natural sweetness from the vegetables – perfect for a wholesome meal that fuels your body without weighing you down.

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NUTRITION

437kcal
Protein
51.9g
Fat
6.5g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast

1 medium Carrot

1 small Parsnip

1/4 cup chopped Onion

1/4 cup Plain Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1 tsp Mixed Dried Herbs (Thyme, Rosemary, Parsley)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the chopped onion until translucent.

  • 3

    Add diced carrot and parsnip to the skillet, cooking until they start to soften, about 5-7 minutes.

  • 4

    Stir in the low-sodium chicken broth and dried herbs, letting the flavors combine for 2 minutes.

  • 5

    Mix in the Greek yogurt to create a light, creamy sauce, then add in the diced roasted turkey breast, warming it through.

  • 6

    In a separate bowl, combine the whole wheat flour with a little water to form a loose dough. Spread the dough over the filling in an oven-safe dish, covering it completely.

  • 7

    Place the dish in the oven and bake for 15-20 minutes or until the dough is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let it cool for a few minutes before serving.

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

A comforting twist on the classic pot pie, featuring succulent roasted turkey breast combined with tender root vegetables in a light, creamy herb sauce encased in a delicate whole wheat crust. Each bite offers a balance of savory herbs and natural sweetness from the vegetables – perfect for a wholesome meal that fuels your body without weighing you down.

NUTRITION

437kcal
Protein
51.9g
Fat
6.5g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Roasted Turkey Breast

1 medium Carrot

1 small Parsnip

1/4 cup chopped Onion

1/4 cup Plain Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1 tsp Mixed Dried Herbs (Thyme, Rosemary, Parsley)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the chopped onion until translucent.

  • 3

    Add diced carrot and parsnip to the skillet, cooking until they start to soften, about 5-7 minutes.

  • 4

    Stir in the low-sodium chicken broth and dried herbs, letting the flavors combine for 2 minutes.

  • 5

    Mix in the Greek yogurt to create a light, creamy sauce, then add in the diced roasted turkey breast, warming it through.

  • 6

    In a separate bowl, combine the whole wheat flour with a little water to form a loose dough. Spread the dough over the filling in an oven-safe dish, covering it completely.

  • 7

    Place the dish in the oven and bake for 15-20 minutes or until the dough is lightly golden and the filling is bubbly.

  • 8

    Remove from the oven and let it cool for a few minutes before serving.