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

Enjoy a comforting pot pie featuring lean ground turkey, a medley of tender vegetables, and a light, creamy sauce topped with a whole wheat biscuit crust. This balanced dish offers a satisfying mix of textures and flavors, perfect for any meal time.

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NUTRITION

436kcal
Protein
36.5g
Fat
10.5g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/2 cup Low-Sodium Chicken Broth

1 Whole Wheat Biscuit

1 tbsp Whole Wheat Flour

1/4 cup Nonfat Greek Yogurt

1/4 medium Onion

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a pan over medium heat, sauté the chopped onion and minced garlic until softened, about 2 minutes.

  • 3

    Add the lean ground turkey and cook until lightly browned, breaking it up as it cooks.

  • 4

    Stir in the mixed vegetables and cook for another 3-4 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to coat evenly. Cook for an additional minute to remove the raw flour taste.

  • 6

    Gradually pour in the low-sodium chicken broth while stirring to create a light sauce. Allow the sauce to thicken for 2 minutes.

  • 7

    Remove the pan from heat, then stir in the nonfat Greek yogurt to add a creamy texture.

  • 8

    Transfer the turkey and vegetable mixture into an oven-safe baking dish. Top evenly with the whole wheat biscuit, pressing lightly into the filling.

  • 9

    Bake in the preheated oven for 15-20 minutes, or until the biscuit topping is slightly golden and the filling is bubbling.

  • 10

    Let cool for a few minutes before serving warm.

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

Enjoy a comforting pot pie featuring lean ground turkey, a medley of tender vegetables, and a light, creamy sauce topped with a whole wheat biscuit crust. This balanced dish offers a satisfying mix of textures and flavors, perfect for any meal time.

NUTRITION

436kcal
Protein
36.5g
Fat
10.5g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup Mixed Vegetables (Carrots, Peas, Celery)

1/2 cup Low-Sodium Chicken Broth

1 Whole Wheat Biscuit

1 tbsp Whole Wheat Flour

1/4 cup Nonfat Greek Yogurt

1/4 medium Onion

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a pan over medium heat, sauté the chopped onion and minced garlic until softened, about 2 minutes.

  • 3

    Add the lean ground turkey and cook until lightly browned, breaking it up as it cooks.

  • 4

    Stir in the mixed vegetables and cook for another 3-4 minutes until they begin to soften.

  • 5

    Sprinkle the whole wheat flour over the mixture and stir to coat evenly. Cook for an additional minute to remove the raw flour taste.

  • 6

    Gradually pour in the low-sodium chicken broth while stirring to create a light sauce. Allow the sauce to thicken for 2 minutes.

  • 7

    Remove the pan from heat, then stir in the nonfat Greek yogurt to add a creamy texture.

  • 8

    Transfer the turkey and vegetable mixture into an oven-safe baking dish. Top evenly with the whole wheat biscuit, pressing lightly into the filling.

  • 9

    Bake in the preheated oven for 15-20 minutes, or until the biscuit topping is slightly golden and the filling is bubbling.

  • 10

    Let cool for a few minutes before serving warm.