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Healthier Turkey Pot Pie
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
340
kcal
Author
Brenda Bennett
Ingredients
2
cups
diced russet potatoes
3
cups
diced carrots
5
cups
chicken broth
2
tablespoons
extra virgin olive oil
1
cup
diced onion
3
tablespoons
whole wheat flour
1/3
cup
milk
1 %
1 1/2
cups
diced celery
3
cups
cooked
chopped turkey breast
1
cup
frozen peas
1/2
cup
fresh chopped parsley
salt and pepper to taste
1
prepared pie crust
optional: 1 egg white
Instructions
Preheat oven to 425 degrees.
In a large pot pour broth, add potatoes and carrots and bring to a boil.
Cover and simmer over medium heat until vegetables are tender. Keep warm. In a large saute pan heat oil and cook onion until soft.
Sprinkle flour over onion and stir until toasted.
Add milk, celery, carrots, potatoes and broth.
Simmer until mixture thickens, about 15 minutes.
Remove from heat and stir in turkey, peas and parsley.
Season with sat and pepper.
Transfer filling to a 2 quart casserole dish.
Lay prepared pie crust over filling.
If desired, brush egg white over the crust and season crust with salt and pepper.
Bake 20 -25 minutes until crust is golden brown.
Notes
Weight Watchers PointsPlus: 9*
Nutrition
Serving:
1
g
|
Calories:
340
kcal
|
Carbohydrates:
41
g
|
Protein:
23
g
|
Fat:
11
g
|
Cholesterol:
50
mg
|
Sodium:
1306
mg
|
Fiber:
7
g
|
Sugar:
10
g