Turkey and Vegetable Pot Pie with Crispy Sweet Potato Topping

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

Turkey and Vegetable Pot Pie with Crispy Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Turkey and Vegetable Pot Pie with Crispy Sweet Potato Topping

Savor a comforting pot pie featuring lean turkey and a medley of colorful vegetables, all brought together with a light, savory broth. Topped with crispy roasted sweet potato slices, this dish strikes a balance between hearty satisfaction and clean, wholesome ingredients.

Try 7 days free, then $12.99 / mo.

NUTRITION

366kcal
Protein
38.1g
Fat
6.5g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 cup Mixed Vegetables

1/4 medium Onion

1 Garlic Clove

1/2 cup Low-Sodium Chicken Broth

1/2 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the turkey breast into bite-sized pieces. In a non-stick skillet over medium heat, cook the turkey for about 4-5 minutes until lightly browned. Remove and set aside.

  • 3

    In the same skillet, add the chopped quarter onion and garlic; sauté until softened and fragrant, about 2 minutes.

  • 4

    Add the mixed vegetables and low-sodium chicken broth to the skillet, stirring to combine. Let the mixture simmer for 5 minutes. Return the cooked turkey to the skillet, stir, and season with salt and pepper to taste.

  • 5

    Transfer the turkey and vegetable mixture to a small, oven-safe baking dish.

  • 6

    Thinly slice the half sweet potato into rounds. Toss the slices with 1 tsp olive oil and a pinch of salt.

  • 7

    Arrange the sweet potato slices evenly over the top of the turkey mixture to form a crisp topping.

  • 8

    Place the baking dish in the oven and bake for 15-20 minutes or until the sweet potato topping is tender and starting to get crispy edges.

  • 9

    Remove from the oven and let the pot pie rest for a couple of minutes before serving.

Turkey and Vegetable Pot Pie with Crispy Sweet Potato Topping

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

Turkey and Vegetable Pot Pie with Crispy Sweet Potato Topping

YOUR SOLIN GENERATED RECIPE

Turkey and Vegetable Pot Pie with Crispy Sweet Potato Topping

Savor a comforting pot pie featuring lean turkey and a medley of colorful vegetables, all brought together with a light, savory broth. Topped with crispy roasted sweet potato slices, this dish strikes a balance between hearty satisfaction and clean, wholesome ingredients.

NUTRITION

366kcal
Protein
38.1g
Fat
6.5g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

1 cup Mixed Vegetables

1/4 medium Onion

1 Garlic Clove

1/2 cup Low-Sodium Chicken Broth

1/2 medium Sweet Potato

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the turkey breast into bite-sized pieces. In a non-stick skillet over medium heat, cook the turkey for about 4-5 minutes until lightly browned. Remove and set aside.

  • 3

    In the same skillet, add the chopped quarter onion and garlic; sauté until softened and fragrant, about 2 minutes.

  • 4

    Add the mixed vegetables and low-sodium chicken broth to the skillet, stirring to combine. Let the mixture simmer for 5 minutes. Return the cooked turkey to the skillet, stir, and season with salt and pepper to taste.

  • 5

    Transfer the turkey and vegetable mixture to a small, oven-safe baking dish.

  • 6

    Thinly slice the half sweet potato into rounds. Toss the slices with 1 tsp olive oil and a pinch of salt.

  • 7

    Arrange the sweet potato slices evenly over the top of the turkey mixture to form a crisp topping.

  • 8

    Place the baking dish in the oven and bake for 15-20 minutes or until the sweet potato topping is tender and starting to get crispy edges.

  • 9

    Remove from the oven and let the pot pie rest for a couple of minutes before serving.