Creamy Turkey and Vegetable Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Turkey and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Vegetable Pot Pie

A comforting pot pie featuring lean turkey and a medley of hearty vegetables in a creamy, light sauce, all encased in a delicate whole wheat crust. This dish is both satisfying and nourishing, offering a delightful blend of textures and flavors that balance savory turkey with the natural sweetness of garden vegetables.

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NUTRITION

468kcal
Protein
48.4g
Fat
12.2g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey Breast

1 medium Carrot

1 stalk Celery

1/2 medium Onion

1/2 cup Frozen Peas

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 portion Whole Wheat Crust

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    In a medium saucepan, heat olive oil over medium heat and sauté chopped onion, celery, and diced carrot until softened, about 5 minutes.

  • 3

    Add ground turkey, breaking it apart as it cooks, until it’s browned and nearly cooked through.

  • 4

    Stir in whole wheat flour and cook for 1 minute to create a light roux.

  • 5

    Pour in low-sodium chicken broth and add frozen peas, stirring until the mixture begins to thicken.

  • 6

    Remove the pan from heat and stir in low-fat Greek yogurt until well combined. Season with salt and pepper to taste.

  • 7

    Transfer the turkey and vegetable filling into a small baking dish. Place the whole wheat crust on top, pressing the edges to seal around the filling.

  • 8

    Bake in the preheated oven for 18-22 minutes, or until the crust is golden and the filling is bubbly.

  • 9

    Allow the pot pie to cool slightly before serving.

Creamy Turkey and Vegetable Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Turkey and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Vegetable Pot Pie

A comforting pot pie featuring lean turkey and a medley of hearty vegetables in a creamy, light sauce, all encased in a delicate whole wheat crust. This dish is both satisfying and nourishing, offering a delightful blend of textures and flavors that balance savory turkey with the natural sweetness of garden vegetables.

NUTRITION

468kcal
Protein
48.4g
Fat
12.2g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey Breast

1 medium Carrot

1 stalk Celery

1/2 medium Onion

1/2 cup Frozen Peas

1/4 cup Low-Fat Greek Yogurt

1/2 cup Low-Sodium Chicken Broth

1 portion Whole Wheat Crust

1 tbsp Whole Wheat Flour

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    In a medium saucepan, heat olive oil over medium heat and sauté chopped onion, celery, and diced carrot until softened, about 5 minutes.

  • 3

    Add ground turkey, breaking it apart as it cooks, until it’s browned and nearly cooked through.

  • 4

    Stir in whole wheat flour and cook for 1 minute to create a light roux.

  • 5

    Pour in low-sodium chicken broth and add frozen peas, stirring until the mixture begins to thicken.

  • 6

    Remove the pan from heat and stir in low-fat Greek yogurt until well combined. Season with salt and pepper to taste.

  • 7

    Transfer the turkey and vegetable filling into a small baking dish. Place the whole wheat crust on top, pressing the edges to seal around the filling.

  • 8

    Bake in the preheated oven for 18-22 minutes, or until the crust is golden and the filling is bubbly.

  • 9

    Allow the pot pie to cool slightly before serving.