Turkey Pot Pie
Make this dish low fat by using no fat broth, evaporated skim milk not cream, corn starch not flour and breast meat.
Turkey Mixture Ingredients:
- 2-1/4 cups chicken broth
- 1/2 cup chopped celery
- 1/4 cup chopped onions
- 2 medium-sized carrots chopped/shredded (coarse)
- 3 tablespoons flour
- 1-3/4 cup cream or milk
- 3 cups cooked, chopped turkey meat
- 1 cup frozen green peas (thawed)
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon dried sage
- Salt and pepper to taste
Pastry Crust: 1 recipe for top
Directions:
Preheat oven to 350 degrees. Spray 2-quart casserole dish with oil or use butter.
- In medium sauce pan combine 2 cups of the broth, celery, onions and carrots. Bring to a boil, reduce heat and simmer until vegetables are tender (4-5 minutes)
- In small bowl combine remaining 1/4 cup broth and cornstarch until smooth. Stir the mixture into the vegetables, stirring continuously. Then add cream/milk.
- Cook while stirring over medium heat until boiling. Reduce heat and continue cooking for one more minute. Add in turkey, peas, parsley and sage.
- Pour mixture into oiled casserole.
- Bake for 35-40 minutes or until the crust is golden brown.
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