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 pot pie loaded with lean turkey, vibrant vegetables, and a light, creamy sauce crowned with a crisp whole wheat crust. This balanced dish delivers a harmonious mix of textures and flavors perfect for any meal of the day.

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NUTRITION

473kcal
Protein
43.4g
Fat
13.6g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1/2 cup diced Carrot

1/4 cup diced Celery

1/4 cup frozen Peas

1/4 cup diced Onion

1 tbsp Whole Wheat Flour

1/4 cup Low-Fat Milk

1 piece Whole Wheat Crust

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium skillet, cook the lean ground turkey over medium heat until browned, breaking it up as it cooks. Season with salt and pepper.

  • 3

    Add the diced carrots, celery, peas, and onion to the skillet. Sauté for 5-7 minutes until the vegetables begin to soften.

  • 4

    Sprinkle in the whole wheat flour and stir well to coat the meat and vegetables. Let it cook for about 1 minute to remove any raw flour taste.

  • 5

    Slowly pour in the low-fat milk while stirring continuously to form a light creamy sauce. Allow the mixture to simmer for 2-3 minutes until slightly thickened.

  • 6

    Transfer the turkey and vegetable mixture into a small baking dish. Top evenly with the whole wheat crust, pressing gently to secure.

  • 7

    Bake in the preheated oven for about 15-20 minutes until the crust is golden and the filling is bubbling.

  • 8

    Remove from the oven and let 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 pot pie loaded with lean turkey, vibrant vegetables, and a light, creamy sauce crowned with a crisp whole wheat crust. This balanced dish delivers a harmonious mix of textures and flavors perfect for any meal of the day.

NUTRITION

473kcal
Protein
43.4g
Fat
13.6g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1/2 cup diced Carrot

1/4 cup diced Celery

1/4 cup frozen Peas

1/4 cup diced Onion

1 tbsp Whole Wheat Flour

1/4 cup Low-Fat Milk

1 piece Whole Wheat Crust

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium skillet, cook the lean ground turkey over medium heat until browned, breaking it up as it cooks. Season with salt and pepper.

  • 3

    Add the diced carrots, celery, peas, and onion to the skillet. Sauté for 5-7 minutes until the vegetables begin to soften.

  • 4

    Sprinkle in the whole wheat flour and stir well to coat the meat and vegetables. Let it cook for about 1 minute to remove any raw flour taste.

  • 5

    Slowly pour in the low-fat milk while stirring continuously to form a light creamy sauce. Allow the mixture to simmer for 2-3 minutes until slightly thickened.

  • 6

    Transfer the turkey and vegetable mixture into a small baking dish. Top evenly with the whole wheat crust, pressing gently to secure.

  • 7

    Bake in the preheated oven for about 15-20 minutes until the crust is golden and the filling is bubbling.

  • 8

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