Turkey Pot Pie For The 90’s

  • on April 18, 2008
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Ingrients & Directions

1 sm Onion — chopped
1 c Low-sodium chicken broth
1/4 c All-purpose flour
1 ts Leaf thyme — crumbled
1/4 ts Pepper
3 md Carrots — thinly sliced
1/2 lb Mushrooms — sliced
1 c Frozen corn kernels
12 oz Cooked low-salt turkey —
Breast, cubed
1 Refrigerated 9-inch uncooked
Pie crust (1/2 of a

Preheat oven to 450 degrees F. Cook onion in 2 Tbs. of the chicken
broth in large non-stick skillet over medium-high heat until tender,
about 2 minutes. Combine the flour, thyme and pepper in a small bowl.
Gradually stir in the remaining chicken broth until smooth. Stir the
flour mixture into skillet until well blended. Cook and stir over
medium heat until the mixture thickens and boils. Add carrots and
mushrooms. Simmer, covered, for 10 minutes. Stir in the corn and
turkey. Pour filling into a 9-inch pie plate. Cover filling with the
piecrust. Pinch down edges around the rim. Pierce with fork for steam
vents. Bake pie in preheated 450 degree oven for 15 to 18 minutes or
until the crust is golden brown. Makes 4 servings at $2.15 each
Nutritional information per serving: calories – 418, protein – 23
gm., fat – 16 gm., carbohydrates – 46 gm., cholesterol – 36 mg.,
sodium ~
870 mg.

4 Servings

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