Turkey pot pie for the 90's
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion -- chopped |
| 1 | cup | Low-sodium chicken broth |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Leaf thyme -- crumbled |
| ¼ | teaspoon | Pepper |
| 3 | mediums | Carrots -- thinly sliced |
| ½ | pounds | Mushrooms -- sliced |
| 1 | cup | Frozen corn kernels |
| 12 | ounces | Cooked low-salt turkey -- |
| Breast, cubed | ||
| 1 | Refrigerated 9-inch uncooked | |
| Pie crust (1/2 of a | ||
Directions
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.
Recipe By :
From: Cuponquen@... Date: Sun, 12 Nov 1995 21:45:56 -0500