YOUR SOLIN GENERATED RECIPE
Creamy Turkey Pot Pie with Root Vegetables
Savor a comforting pot pie featuring lean turkey and an array of hearty root vegetables enveloped in a light, creamy sauce. This dish highlights tender ground turkey and a medley of carrots, parsnips, celery, and onions slow-simmered in a savory broth, enriched with a dollop of Greek yogurt and a subtle whole wheat flour thickener. A drizzle of olive oil rounds out the flavors, making it a warm, nutritious option for any meal.
INGREDIENTS
4 ounces Lean Ground Turkey
1/2 cup diced Carrot
1/2 cup diced Parsnip
1/2 cup diced Celery
1/4 cup diced Onion
1/4 cup Low-Fat Greek Yogurt
1/2 cup Low-Sodium Chicken Broth
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Whole Wheat Flour
PREPARATION
Heat olive oil in a medium skillet over medium heat and sauté diced onions, carrots, parsnips, and celery until they begin to soften, about 5 minutes.
Add the lean ground turkey to the skillet and cook until it is no longer pink, breaking it apart as it cooks.
Sprinkle in the whole wheat flour and stir well to coat the ingredients, cooking for another minute to remove any raw flour taste.
Pour in the low-sodium chicken broth and bring the mixture to a simmer until the sauce starts to thicken.
Reduce heat and stir in the low-fat Greek yogurt, mixing until the sauce is smooth and creamy.
Allow the mixture to simmer for an additional 3-4 minutes for the flavors to meld, then remove from heat.
Serve warm as a comforting pot pie filling. Enjoy on its own or paired with a small side salad for a complete meal.