4 CUPS DICED TURKEY
4 CUPS MIXED VEG.
1 CAN LOW FAT CHICKEN BROTH
4 PIE CRUSTS (LOW FAT IF YOU CAN FIND)
1 STICK LIGHT BUTTER
1/2 CUP FLOUR
2 1/2 STALK CELERY
1 MED ONION
2 LARGE POTATOS (CUBED AND COOKED)

HEAT BUTTER AND FLOUR UNTIL COOKED ABOUT 5 MIN. POUR IN BROTH. PUT ONIONS AND CELERY IN BLENDER AND LIQUIDFY, THEN ADD TO BROTH MIXTURE. LET COOK FOR ABOUT 10 MINS UNTIL THICKENS A LITTLE. ADD MIXED VEG. AND POTATOS TO MIX. LET VEG. HEAT THEN PUT SHELLS IN PANS ADD 2 CUPS OF TURKEY TO EACH SHELL THEN ADD 2 CUPS OF MIXTURE OF VEG AND BROTH OVER TOP OF TURKEY. PUT ON TOP SHELL BAKE UNTIL SHELLS ARE BROWN.

FREEZE UNCOOKED SECOND PIE FOR LATER.

Number of Servings: 16

Recipe submitted by SparkPeople user BB_WOLFE.

 

More Recipes Like This

• 20-Minute Chicken Parmesan
• Slow Cooker Marinara Chicken and Vegetables
• Steph2003's Chicken & Dumplings
• Chicken and Creamy Curry Wrap
• Sesame Chicken
• Chicken Marsala
• Tex Mex Calzones
• Salsa Turkey Burgers
• Healthy Moussaka
• Honey Mustard Roasted Chicken