Creamy Turkey and Vegetable Pot Pie with Golden Biscuit Topping

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

Creamy Turkey and Vegetable Pot Pie with Golden Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Vegetable Pot Pie with Golden Biscuit Topping

A comforting pot pie featuring lean turkey and a colorful medley of vegetables in a light, creamy sauce, crowned with a golden, whole wheat biscuit topping. This dish is perfect for any meal time, offering a warm and satisfying mix of textures and flavors.

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NUTRITION

328kcal
Protein
41.5g
Fat
3.6g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast (cooked)

1 cup Mixed Vegetables (Carrots, Peas, Green Beans)

1/2 cup Low Sodium Chicken Broth

1/4 cup Nonfat Milk

1 tablespoon Whole Wheat Flour

1 Golden Whole Wheat Biscuit

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a medium saucepan over medium heat, combine the low sodium chicken broth, nonfat milk, and whole wheat flour. Whisk continuously to avoid lumps, and allow the mixture to thicken into a light creamy sauce.

  • 3

    Stir in the cooked, chopped turkey breast and mixed vegetables into the sauce. Season with salt and pepper to taste. Let the mixture simmer for 3-4 minutes so the flavors meld.

  • 4

    Transfer the turkey and vegetable filling into an oven-safe baking dish.

  • 5

    Top the filling with the golden whole wheat biscuit, gently pressing it into the mixture.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the biscuit topping is lightly golden and the filling is bubbling.

  • 7

    Remove from the oven and allow to cool for a couple of minutes before serving.

Creamy Turkey and Vegetable Pot Pie with Golden Biscuit Topping

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

Creamy Turkey and Vegetable Pot Pie with Golden Biscuit Topping

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Vegetable Pot Pie with Golden Biscuit Topping

A comforting pot pie featuring lean turkey and a colorful medley of vegetables in a light, creamy sauce, crowned with a golden, whole wheat biscuit topping. This dish is perfect for any meal time, offering a warm and satisfying mix of textures and flavors.

NUTRITION

328kcal
Protein
41.5g
Fat
3.6g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Turkey Breast (cooked)

1 cup Mixed Vegetables (Carrots, Peas, Green Beans)

1/2 cup Low Sodium Chicken Broth

1/4 cup Nonfat Milk

1 tablespoon Whole Wheat Flour

1 Golden Whole Wheat Biscuit

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a medium saucepan over medium heat, combine the low sodium chicken broth, nonfat milk, and whole wheat flour. Whisk continuously to avoid lumps, and allow the mixture to thicken into a light creamy sauce.

  • 3

    Stir in the cooked, chopped turkey breast and mixed vegetables into the sauce. Season with salt and pepper to taste. Let the mixture simmer for 3-4 minutes so the flavors meld.

  • 4

    Transfer the turkey and vegetable filling into an oven-safe baking dish.

  • 5

    Top the filling with the golden whole wheat biscuit, gently pressing it into the mixture.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the biscuit topping is lightly golden and the filling is bubbling.

  • 7

    Remove from the oven and allow to cool for a couple of minutes before serving.