Turkey and Veggie Pot PieSubmitted by: KIM--POSSIBLE
IntroductionHealthy turkey pot pie using leftover turkey and veggies with a wheat and ground flaxseed crust Healthy turkey pot pie using leftover turkey and veggies with a wheat and ground flaxseed crust
8oz Turkey chopped or diced
Yogurt - Plain - Stonyfield Farm Organic, 2 oz
Whole Wheat Flour, 0.25 cup
Flaxseed, milled, 2 tbsp
corn, frozen, 0.5 cup
Peas and carrots, frozen, .5 package (10 oz)
Horizon Organic Fat Free Milk, .25 cup
calories are for 4 servings. Had 1/4 for dinner, but divided leftovers into 2 lunches.
Serving Size: makes 3-4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KIM--POSSIBLE.