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

Savor a comforting creamy turkey and vegetable pot pie, blending lean ground turkey, a medley of lightly sautéed vegetables, and a silky low-fat cream cheese sauce, all nestled under a crisp whole wheat crust. This dish offers a perfect balance of protein and wholesome flavors ideal for a hearty meal any time of day.

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NUTRITION

439kcal
Protein
37g
Fat
21g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup Mixed Vegetables

2 tbsp Low-Fat Cream Cheese

1 oz Whole Wheat Pie Crust

1/4 cup diced Onion

1 clove Garlic

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the diced onion and garlic until they become soft and fragrant.

  • 3

    Add the lean ground turkey to the skillet. Cook until browned and cooked through, breaking it up into small pieces.

  • 4

    Stir in the mixed vegetables and let them heat through. Pour in the low-sodium chicken broth and allow it to simmer for a couple of minutes.

  • 5

    Reduce the heat and mix in the low-fat cream cheese until a creamy sauce forms, stirring continuously.

  • 6

    Transfer the turkey and vegetable mixture into a small oven-safe dish and top evenly with the whole wheat pie crust. If desired, lightly press the crust into the filling for better adhesion.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the crust turns golden and crispy.

  • 8

    Remove from the oven and let it cool for a few minutes 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

Savor a comforting creamy turkey and vegetable pot pie, blending lean ground turkey, a medley of lightly sautéed vegetables, and a silky low-fat cream cheese sauce, all nestled under a crisp whole wheat crust. This dish offers a perfect balance of protein and wholesome flavors ideal for a hearty meal any time of day.

NUTRITION

439kcal
Protein
37g
Fat
21g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup Mixed Vegetables

2 tbsp Low-Fat Cream Cheese

1 oz Whole Wheat Pie Crust

1/4 cup diced Onion

1 clove Garlic

1/4 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the diced onion and garlic until they become soft and fragrant.

  • 3

    Add the lean ground turkey to the skillet. Cook until browned and cooked through, breaking it up into small pieces.

  • 4

    Stir in the mixed vegetables and let them heat through. Pour in the low-sodium chicken broth and allow it to simmer for a couple of minutes.

  • 5

    Reduce the heat and mix in the low-fat cream cheese until a creamy sauce forms, stirring continuously.

  • 6

    Transfer the turkey and vegetable mixture into a small oven-safe dish and top evenly with the whole wheat pie crust. If desired, lightly press the crust into the filling for better adhesion.

  • 7

    Bake in the preheated oven for 15-20 minutes or until the crust turns golden and crispy.

  • 8

    Remove from the oven and let it cool for a few minutes before serving.