YOUR SOLIN GENERATED RECIPE
Lightened-Up Creamy Turkey and Vegetable Pot Pie
Enjoy a nourishing and hearty pot pie featuring lean ground turkey combined with a medley of vibrant vegetables in a light, creamy sauce. This version uses low-fat dairy and whole wheat flour to create a deliciously satisfying dish that's perfect for any meal without compromising on flavor.
INGREDIENTS
4 ounces Lean Ground Turkey
1 cup Mixed Vegetables
1/4 cup Low-Fat Milk
1/4 cup Low-Fat Greek Yogurt
2 tablespoons Whole Wheat Flour
1/2 cup Low-Sodium Chicken Broth
Mixed Herbs and Spices to taste
PREPARATION
Preheat your oven to 375°F.
In a medium skillet, cook the lean ground turkey over medium heat until browned. Drain any excess fat if necessary.
Stir in the mixed vegetables into the turkey and cook for 3-4 minutes until just tender.
Sprinkle the whole wheat flour over the turkey and vegetable mixture, stirring to coat evenly. Cook for another minute to remove the raw flour taste.
Gradually add the low-sodium chicken broth, low-fat milk, and low-fat Greek yogurt to the skillet, stirring continuously to form a light, creamy sauce. Allow the mixture to simmer until it thickens slightly, about 3-5 minutes.
Season the filling with salt, pepper, and thyme, adjusting flavors to your preference.
Transfer the filling into a lightly greased small baking dish. If desired, add a light puff pastry or whole wheat biscuit topping (not included in nutritional calculations) and brush with a little egg wash.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the filling is bubbling.
Remove from the oven and let cool slightly before serving.