Healthy Creamy Turkey and Vegetable Pot Pie

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

Healthy Creamy Turkey and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Turkey and Vegetable Pot Pie

A comforting, lighter twist on a classic pot pie featuring lean ground turkey and a medley of vibrant vegetables in a creamy, herb-infused sauce, all thickened with whole wheat flour for extra fiber. This wholesome dish delivers a satisfying balance of protein and veggies wrapped in a velvety, guilt-free finish.

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NUTRITION

437kcal
Protein
34.2g
Fat
14.7g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup Mixed Vegetables (peas, carrots, green beans)

1/4 cup Chopped Onion

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Dried Thyme

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PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until translucent.

  • 2

    Add the lean ground turkey to the pan. Cook until browned, breaking it apart as it cooks. Season with salt, pepper, and dried thyme.

  • 3

    Stir in the whole wheat flour and cook for about 1 minute, allowing it to coat the turkey and onions lightly.

  • 4

    Gradually pour in the low-sodium chicken broth while stirring to avoid lumps. Allow the mixture to simmer and thicken slightly.

  • 5

    Mix in the nonfat Greek yogurt to achieve a creamy texture.

  • 6

    Fold in the mixed vegetables and let the pot pie filling simmer for an additional 5 minutes until the vegetables are tender and flavors meld together.

  • 7

    Taste and adjust seasoning if needed, then serve warm.

Healthy Creamy Turkey and Vegetable Pot Pie

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

Healthy Creamy Turkey and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Turkey and Vegetable Pot Pie

A comforting, lighter twist on a classic pot pie featuring lean ground turkey and a medley of vibrant vegetables in a creamy, herb-infused sauce, all thickened with whole wheat flour for extra fiber. This wholesome dish delivers a satisfying balance of protein and veggies wrapped in a velvety, guilt-free finish.

NUTRITION

437kcal
Protein
34.2g
Fat
14.7g
Carbs
43.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup Mixed Vegetables (peas, carrots, green beans)

1/4 cup Chopped Onion

1/2 cup Low-Sodium Chicken Broth

1/4 cup Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Dried Thyme

PREPARATION

  • 1

    Heat olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until translucent.

  • 2

    Add the lean ground turkey to the pan. Cook until browned, breaking it apart as it cooks. Season with salt, pepper, and dried thyme.

  • 3

    Stir in the whole wheat flour and cook for about 1 minute, allowing it to coat the turkey and onions lightly.

  • 4

    Gradually pour in the low-sodium chicken broth while stirring to avoid lumps. Allow the mixture to simmer and thicken slightly.

  • 5

    Mix in the nonfat Greek yogurt to achieve a creamy texture.

  • 6

    Fold in the mixed vegetables and let the pot pie filling simmer for an additional 5 minutes until the vegetables are tender and flavors meld together.

  • 7

    Taste and adjust seasoning if needed, then serve warm.