YOUR SOLIN GENERATED RECIPE
Turkey and Root Vegetable Pot Pie with Golden Biscuit Topping
Enjoy a comforting pot pie featuring tender turkey breast and a medley of root vegetables simmered in a light savory broth, crowned with a golden, fluffy whole wheat biscuit topping. This dish offers a hearty yet balanced meal, with a satisfying mix of textures and flavors perfect for a cozy dinner.
INGREDIENTS
4 oz Turkey Breast
1 medium Carrot
1 medium Parsnip
1 stalk Celery
1/4 small Onion
1/2 cup Low-Sodium Chicken Broth
1/4 cup Whole Wheat Flour
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
1 tsp Baking Powder
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the turkey breast into bite-sized pieces and chop the carrot, parsnip, celery, and onion into uniform chunks.
In a medium saucepan, heat the olive oil over medium heat. Sauté the onion until softened, then add the turkey pieces and lightly brown them.
Add the carrot, parsnip, and celery to the pan, sautéing for about 3-4 minutes.
Pour in the low-sodium chicken broth and let the mixture simmer for 8-10 minutes until the vegetables are tender and the flavors meld.
While the filling simmers, prepare the golden biscuit topping. In a bowl, combine the whole wheat flour, baking powder, almond milk, and a tiny drizzle of olive oil. Mix until just combined to form a slightly sticky dough.
Transfer the turkey and vegetable mixture into an oven-safe baking dish. Dollop the biscuit mixture evenly on top of the filling.
Place the dish in the preheated oven and bake for 12-15 minutes or until the biscuit topping is golden and cooked through.
Remove from the oven and let it cool slightly before serving.