Creamy Turkey and Fresh Vegetable Pot Pie

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

Creamy Turkey and Fresh Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Fresh Vegetable Pot Pie

A comforting and wholesome pot pie featuring tender turkey breast combined with a medley of fresh vegetables in a light, creamy sauce. This reimagined classic uses a modest whole wheat crust, blending savory flavors with a rich texture that's perfect for any meal of the day.

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NUTRITION

455kcal
Protein
52g
Fat
8.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

6 oz cooked turkey breast

1 cup mixed vegetables (carrot, peas, green beans, onion)

1/4 cup low-fat milk

1/3 cup whole wheat flour

1 tsp olive oil

1/2 cup low-sodium chicken broth

Salt and pepper to taste

1/2 tsp dried thyme

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan, warm the olive oil over medium heat. Add the mixed vegetables and sauté for about 3-4 minutes until slightly tender.

  • 3

    Sprinkle in the whole wheat flour and stir continuously for another minute to form a roux.

  • 4

    Gradually whisk in the low-fat milk and chicken broth until the mixture is smooth.

  • 5

    Add the cooked turkey breast (chopped into bite-sized pieces) and dried thyme, and season with salt and pepper. Allow the filling to simmer for 3-5 minutes until it thickens slightly.

  • 6

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

  • 7

    If desired, top with a thin layer of additional whole wheat dough or simply serve as a hearty filling.

  • 8

    Bake in the preheated oven for 12-15 minutes to meld the flavors.

  • 9

    Remove from oven and serve warm.

Creamy Turkey and Fresh Vegetable Pot Pie

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

Creamy Turkey and Fresh Vegetable Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Turkey and Fresh Vegetable Pot Pie

A comforting and wholesome pot pie featuring tender turkey breast combined with a medley of fresh vegetables in a light, creamy sauce. This reimagined classic uses a modest whole wheat crust, blending savory flavors with a rich texture that's perfect for any meal of the day.

NUTRITION

455kcal
Protein
52g
Fat
8.5g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

6 oz cooked turkey breast

1 cup mixed vegetables (carrot, peas, green beans, onion)

1/4 cup low-fat milk

1/3 cup whole wheat flour

1 tsp olive oil

1/2 cup low-sodium chicken broth

Salt and pepper to taste

1/2 tsp dried thyme

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a medium saucepan, warm the olive oil over medium heat. Add the mixed vegetables and sauté for about 3-4 minutes until slightly tender.

  • 3

    Sprinkle in the whole wheat flour and stir continuously for another minute to form a roux.

  • 4

    Gradually whisk in the low-fat milk and chicken broth until the mixture is smooth.

  • 5

    Add the cooked turkey breast (chopped into bite-sized pieces) and dried thyme, and season with salt and pepper. Allow the filling to simmer for 3-5 minutes until it thickens slightly.

  • 6

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

  • 7

    If desired, top with a thin layer of additional whole wheat dough or simply serve as a hearty filling.

  • 8

    Bake in the preheated oven for 12-15 minutes to meld the flavors.

  • 9

    Remove from oven and serve warm.