Turkey Pot Pie
100%
0
Nutrition balance score
Good
Glycemic Index
60
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories654.3 kcal (33%)
Total Fat28.4 g (41%)
Carbs56.6 g (22%)
Sugars4.9 g (5%)
Protein42.9 g (86%)
Sodium839 mg (42%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2potatoes
medium, cubed
3carrots
medium
1onion
medium, chopped
3celery ribs
chopped
4 Cturkey
cooked, cubed
3 Cchicken broth
low sodium
0.67 Cfrozen peas
0.5 Cwhipped cream
reduced fat
6 Tall purpose flour
2 Tbspbutter
1 Tbspolive oil
1 Tbspparsley
minced
1 tspgarlic salt
¼ tsppepper
1 pkgrefrigerated pie pastry
1egg
large
Instructions
Step 1
In a Dutch oven, saute the potatoes, carrots, onion & celery in the butter & oil until tender.
Step 2
Stir in flour until blended; gradually add broth. Bring to a boil; cook & stir for 2 minutes or until thickened.
Step 3
Stir in turkey, peas, 1/2c whipped cream, parsley, garlic salt & pepper.
Step 4
Spoon into 2 ungreased pie plates. Roll out pastry to fit top of each pie.
Step 5
In a small bowl whisk egg & remaining whipped cream; brush over dough.
Step 6
Cover & freeze up to 3 months.
Step 7
Bake unfrozen pie at 375° for 40-45 or until golden brown.
Step 8
Frozen pie - Remove from freezer for 30min before baking. Cover edges with foil; bake at 425° for 30min; remove foil & bake at 350° for 50-60 min or until golden brown
Notes
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0 disliked
Bland
Moist
Spicy
Sweet
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