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 this comforting pot pie featuring tender roasted turkey mixed with vibrant vegetables in a creamy herb sauce. A light dusting of Parmesan and a whole wheat biscuit topping bring texture and richness to this satisfying yet health-conscious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

355kcal
Protein
43.5g
Fat
11.4g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1/2 cup Mixed Vegetables (Peas and Carrots)

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs (Thyme & Rosemary)

1/8 cup Grated Parmesan Cheese

1 Whole Wheat Biscuit

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, warm the olive oil and lightly sauté the fresh herbs to bring out their aroma.

  • 3

    Add the mixed vegetables to the skillet and sauté for 2-3 minutes until they’re slightly tender.

  • 4

    Mix in the Greek yogurt with the herbs and vegetables to form a creamy sauce. Season with a pinch of salt and pepper as desired.

  • 5

    Slice or chop the roasted turkey breast into bite-sized pieces and gently fold them into the creamy vegetable mixture.

  • 6

    Transfer the turkey and vegetable mixture into a small baking dish. Sprinkle the grated Parmesan cheese evenly over the top.

  • 7

    Place the whole wheat biscuit on top as a rustic crust. If desired, lightly press it down to cover the surface.

  • 8

    Bake in the preheated oven for 15-18 minutes until the topping is golden and the filling is bubbly.

  • 9

    Allow to cool for a few minutes before serving.

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 this comforting pot pie featuring tender roasted turkey mixed with vibrant vegetables in a creamy herb sauce. A light dusting of Parmesan and a whole wheat biscuit topping bring texture and richness to this satisfying yet health-conscious meal.

NUTRITION

355kcal
Protein
43.5g
Fat
11.4g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Turkey Breast

1/2 cup Mixed Vegetables (Peas and Carrots)

1/4 cup Nonfat Plain Greek Yogurt

1 tsp Olive Oil

1 tbsp Fresh Mixed Herbs (Thyme & Rosemary)

1/8 cup Grated Parmesan Cheese

1 Whole Wheat Biscuit

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, warm the olive oil and lightly sauté the fresh herbs to bring out their aroma.

  • 3

    Add the mixed vegetables to the skillet and sauté for 2-3 minutes until they’re slightly tender.

  • 4

    Mix in the Greek yogurt with the herbs and vegetables to form a creamy sauce. Season with a pinch of salt and pepper as desired.

  • 5

    Slice or chop the roasted turkey breast into bite-sized pieces and gently fold them into the creamy vegetable mixture.

  • 6

    Transfer the turkey and vegetable mixture into a small baking dish. Sprinkle the grated Parmesan cheese evenly over the top.

  • 7

    Place the whole wheat biscuit on top as a rustic crust. If desired, lightly press it down to cover the surface.

  • 8

    Bake in the preheated oven for 15-18 minutes until the topping is golden and the filling is bubbly.

  • 9

    Allow to cool for a few minutes before serving.