YOUR SOLIN GENERATED RECIPE
Lighter Turkey Pot Pie with Golden Biscuit Topping
Enjoy a comforting, lighter version of the classic pot pie featuring lean ground turkey and a medley of garden vegetables, all nestled under a golden, slightly crisp biscuit topping. This wholesome dish provides balanced flavors with savory turkey, tender veggies, and a subtly sweet biscuit crunch, perfect for any meal of the day.
INGREDIENTS
4 oz Lean Ground Turkey (113g)
1 cup Mixed Vegetables (128g)
0.25 cup Peas (40g)
0.5 cup Low-Sodium Chicken Broth (120g)
1 Tbsp Whole Wheat Flour (8g) for thickening
0.33 cup Whole Wheat Flour (40g) for biscuit topping
0.125 cup Low-Fat Milk (30g)
0.5 tsp Olive Oil (2.3g)
0.5 tsp Baking Powder
PREPARATION
Preheat your oven to 425°F.
In a large, oven-safe skillet or pot, sauté the mixed vegetables over medium heat until they begin to soften.
Add the lean ground turkey to the vegetables. Cook until the turkey is fully browned.
Sprinkle 1 tablespoon of whole wheat flour over the turkey and vegetables; stir well to coat.
Pour in the low-sodium chicken broth and add the peas. Stir and let the mixture simmer for about 5 minutes so that it thickens slightly.
While the pot pie filling simmers, prepare the golden biscuit topping by mixing 0.33 cup whole wheat flour, 0.125 cup low-fat milk, 0.5 teaspoon olive oil, and 0.5 teaspoon baking powder in a small bowl until just combined.
Evenly drop small dollops of the biscuit mixture over the filling in the skillet.
Transfer the skillet to the oven and bake for 12-15 minutes or until the biscuit topping is golden and cooked through.
Remove from the oven and let cool for a few minutes before serving.