Shepherd's turkey pie , (low-sodium)

Yield: 6 Servings

Measure Ingredient
2 \N Onions, sliced
2 tablespoons Vegetable oil
4 cups Turkey / chicken, cooked, chopped
¼ cup Whole wheat flour
2 cups Chicken stock or broth
2 cups Carrots; sliced, steamed
2 cups Tomato/canned, peeled, diced
½ teaspoon Dried thyme
½ teaspoon Dried rosemary
6 \N Potatoes; cooked, mashed

In a large saucepan, saute the onions in the oil for 5 minutes. Add the turkey (or chicken). Sprinkle in the flour, stir to blend. Add the chicken stock, carrots, tomatoes, thyme, and rosemary.

Cook over medium heat until thickened. Pour into a lightly oiled 3-quart casserole. Spread the potatoes over the top. Bake in a 375 F oven for 20 to 30 minutes, or until browned.

⅙ recipe - 371 calories, 4 lean meat, 2 bread, 1 vegetable exchange 38 grams carbohydrate, 33 grams protein, 10 grams fat 81 mg sodium, 1133 mg potassium, 71 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook, by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 From the files of Al Rice, North Pole Alaska, Feb 1994 Recipe by: Am. Diabetes Assoc. Holiday Cookbook Posted to Kitmailbox Digest by bright@... (Bright Larkin) on 199.

Similar recipes