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Turkey Pot Pie

Featured in the Honolulu Star-Advertiser on November 23, 2011.

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Ingredients:

Turkey Pot Pie

  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups reduced-fat, lower-sodium chicken broth
  • 2/3 cup reduced-fat milk
  • 1 pound cooked turkey meat, cubed (about 2 1/4 cups)
  • 2 (9-inch) unbaked pie crusts

Directions:

  1. Preheat oven to 425°F.
  2. In a medium saucepan, add water and boil carrots, peas, and celery for 15 minutes.
  3. Remove from heat and drain; set aside.
  4. In the saucepan over medium heat, cook onions in butter until soft and translucent.
  5. Stir in flour, salt, pepper, and celery seed.
  6. Slowly stir in chicken broth and milk.
  7. Simmer over medium-low heat until thick.
  8. Remove from heat and set aside.
  9. Place the turkey and vegetable mixture in bottom pie crust.
  10. Pour hot liquid mixture over.
  11. Use second pie crust for top crust, seal edges, and cut away excess dough.
  12. Make several small slits in the top to allow steam to escape.
  13. Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
  14. Cool for 10 minutes before serving.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
670 calories, 40 g fat, 13 g saturated fat, 65 mg cholesterol, 1000 mg sodium, 51 g carbohydrate, 5 g fiber, 3 g sugar, 25 g protein

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