Lightened Creamy Turkey Pot Pie

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

Lightened Creamy Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Turkey Pot Pie

Enjoy a comforting twist on the classic pot pie using lean turkey and a medley of vibrant vegetables in a light, creamy sauce topped with a whole wheat crust that keeps it satisfying yet balanced. Perfect for any meal of the day, this dish delivers a cozy, flavorful experience without overloading on calories.

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NUTRITION

440kcal
Protein
33.4g
Fat
14.7g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup Mixed Vegetables

1/3 cup Low-Fat Milk

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, add olive oil and sauté the lean ground turkey until it starts to brown. Drain excess fat if needed.

  • 3

    Add the mixed vegetables to the skillet and cook until they soften, about 3-4 minutes. Season with salt, pepper, and thyme.

  • 4

    Stir in the whole wheat flour and cook for 1 minute to form a roux.

  • 5

    Gradually whisk in the low-sodium chicken broth and low-fat milk, stirring constantly to avoid lumps. Let the mixture simmer until it thickens, about 3-4 minutes.

  • 6

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

  • 7

    Top the filling with a thin, even layer of dough made from extra whole wheat flour if desired (or simply leave as a creamy pot pie filling) and bake for 15-20 minutes until the top is lightly crisp and the filling is bubbly.

  • 8

    Remove from oven, let cool slightly, and serve warm.

Lightened Creamy Turkey Pot Pie

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

Lightened Creamy Turkey Pot Pie

YOUR SOLIN GENERATED RECIPE

Lightened Creamy Turkey Pot Pie

Enjoy a comforting twist on the classic pot pie using lean turkey and a medley of vibrant vegetables in a light, creamy sauce topped with a whole wheat crust that keeps it satisfying yet balanced. Perfect for any meal of the day, this dish delivers a cozy, flavorful experience without overloading on calories.

NUTRITION

440kcal
Protein
33.4g
Fat
14.7g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup Mixed Vegetables

1/3 cup Low-Fat Milk

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet over medium heat, add olive oil and sauté the lean ground turkey until it starts to brown. Drain excess fat if needed.

  • 3

    Add the mixed vegetables to the skillet and cook until they soften, about 3-4 minutes. Season with salt, pepper, and thyme.

  • 4

    Stir in the whole wheat flour and cook for 1 minute to form a roux.

  • 5

    Gradually whisk in the low-sodium chicken broth and low-fat milk, stirring constantly to avoid lumps. Let the mixture simmer until it thickens, about 3-4 minutes.

  • 6

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

  • 7

    Top the filling with a thin, even layer of dough made from extra whole wheat flour if desired (or simply leave as a creamy pot pie filling) and bake for 15-20 minutes until the top is lightly crisp and the filling is bubbly.

  • 8

    Remove from oven, let cool slightly, and serve warm.