Lean Turkey and Vegetable Pot Pie

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

Lean Turkey and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Vegetable Pot Pie

Savor a comforting pot pie crafted with lean ground turkey and a vibrant medley of vegetables in a light, savory sauce topped with a delicate whole wheat crust. This dish delivers hearty flavor and balanced macros for a satisfying meal any time of day.

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NUTRITION

448kcal
Protein
39.5g
Fat
9.8g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 medium Carrot

1 stalk Celery

1/2 cup Frozen Peas

1/4 medium Onion

1 clove Garlic

1/4 cup Whole Wheat Flour

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 3

    Add the lean ground turkey to the skillet, breaking it up as it cooks until it starts to brown.

  • 4

    Stir in chopped carrot, celery, and frozen peas. Cook for about 5 minutes until the vegetables are slightly tender.

  • 5

    Sprinkle in the whole wheat flour and stir well to coat the meat and veggies. This will help thicken the sauce.

  • 6

    Pour in the low-sodium chicken broth gradually while stirring continuously to combine into a smooth, gravy-like texture.

  • 7

    Season with thyme, rosemary, salt, and black pepper to taste. Allow the mixture to simmer for 3-4 minutes to meld the flavors.

  • 8

    Transfer the mixture into an oven-safe individual ramekin or baking dish. Optionally, top with a light crust or a dollop of mashed vegetables for a classic pot pie finish.

  • 9

    Bake in the preheated oven for 15-20 minutes until bubbly and the top is lightly browned.

  • 10

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

Lean Turkey and Vegetable Pot Pie

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

Lean Turkey and Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Vegetable Pot Pie

Savor a comforting pot pie crafted with lean ground turkey and a vibrant medley of vegetables in a light, savory sauce topped with a delicate whole wheat crust. This dish delivers hearty flavor and balanced macros for a satisfying meal any time of day.

NUTRITION

448kcal
Protein
39.5g
Fat
9.8g
Carbs
46.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 medium Carrot

1 stalk Celery

1/2 cup Frozen Peas

1/4 medium Onion

1 clove Garlic

1/4 cup Whole Wheat Flour

1 cup Low-Sodium Chicken Broth

1 tsp Olive Oil

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent.

  • 3

    Add the lean ground turkey to the skillet, breaking it up as it cooks until it starts to brown.

  • 4

    Stir in chopped carrot, celery, and frozen peas. Cook for about 5 minutes until the vegetables are slightly tender.

  • 5

    Sprinkle in the whole wheat flour and stir well to coat the meat and veggies. This will help thicken the sauce.

  • 6

    Pour in the low-sodium chicken broth gradually while stirring continuously to combine into a smooth, gravy-like texture.

  • 7

    Season with thyme, rosemary, salt, and black pepper to taste. Allow the mixture to simmer for 3-4 minutes to meld the flavors.

  • 8

    Transfer the mixture into an oven-safe individual ramekin or baking dish. Optionally, top with a light crust or a dollop of mashed vegetables for a classic pot pie finish.

  • 9

    Bake in the preheated oven for 15-20 minutes until bubbly and the top is lightly browned.

  • 10

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