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 a lighter take on a classic pot pie featuring tender roasted turkey and a medley of earthy root vegetables enveloped in a creamy herb-infused sauce. This dish brings comforting warmth and vibrant flavors while keeping it clean and balanced.

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NUTRITION

387kcal
Protein
48g
Fat
7.4g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Carrot

1/2 medium Parsnip

1 stalk Celery

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

2 Tbsp Whole Wheat Flour

1/4 cup Low-Sodium Turkey Broth

Pinch Fresh Mixed Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the turkey breast into bite-sized pieces, and chop the carrot, parsnip, and celery into uniform chunks.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the chopped vegetables for 3-4 minutes until they begin to soften.

  • 4

    Add the turkey pieces to the skillet and cook until lightly browned.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to coat evenly, cooking for another minute.

  • 6

    Pour in the turkey broth and add the Greek yogurt, stirring continuously until a smooth, creamy sauce forms.

  • 7

    Fold in the fresh mixed herbs, season with salt and pepper if desired, and let the mixture simmer for 2 minutes.

  • 8

    Transfer the filling into an oven-safe ramekin or baking dish. Bake for 10 minutes to allow the flavors to meld and for the top to develop a light crust.

  • 9

    Serve warm and enjoy your hearty, creamy herb-roasted turkey pot pie with 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 a lighter take on a classic pot pie featuring tender roasted turkey and a medley of earthy root vegetables enveloped in a creamy herb-infused sauce. This dish brings comforting warmth and vibrant flavors while keeping it clean and balanced.

NUTRITION

387kcal
Protein
48g
Fat
7.4g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 medium Carrot

1/2 medium Parsnip

1 stalk Celery

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

2 Tbsp Whole Wheat Flour

1/4 cup Low-Sodium Turkey Broth

Pinch Fresh Mixed Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Dice the turkey breast into bite-sized pieces, and chop the carrot, parsnip, and celery into uniform chunks.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the chopped vegetables for 3-4 minutes until they begin to soften.

  • 4

    Add the turkey pieces to the skillet and cook until lightly browned.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to coat evenly, cooking for another minute.

  • 6

    Pour in the turkey broth and add the Greek yogurt, stirring continuously until a smooth, creamy sauce forms.

  • 7

    Fold in the fresh mixed herbs, season with salt and pepper if desired, and let the mixture simmer for 2 minutes.

  • 8

    Transfer the filling into an oven-safe ramekin or baking dish. Bake for 10 minutes to allow the flavors to meld and for the top to develop a light crust.

  • 9

    Serve warm and enjoy your hearty, creamy herb-roasted turkey pot pie with root vegetables.