Turkey Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cups Turkey Broth1/4 cup corn starch1 tsp poultry seasoning1/4 tsp Kitchen bouquet, more or less to get desired gravy color4 cups chopped, cooked turkey4 cups diced veggies, cooked firm (I use new potatoes (skin on) and carrots.2 boxes of Pillsbury pie crusts
1. Cube potatoes and carrots; boil until cooked firm, drain
2. To make fat free gravy:
Bring 3 1/2 cups turkey broth to a boil
Add corn starch to 1/2 cup broth at room temp.
(add more if you like a thicker gravy)
Gradually pour corn starch dissolved in broth into
boiling broth, wisking to prevent lumps.
Add poultry seasoning and Kitchen Bouquet
3. When gravy is done, stir in meat and veggies.
4. Line two 9 inch pie pans with bottom crust.
5. Divide filling between the two pies.
6. Add top crust, folding over to seal edges... then pinch edges shut with fork tines. Poke top with fork several times to allow steam to come out.
7. Bake at 350 degrees for 35 minutes or until golden.
Each pie makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SHECHAM.
2. To make fat free gravy:
Bring 3 1/2 cups turkey broth to a boil
Add corn starch to 1/2 cup broth at room temp.
(add more if you like a thicker gravy)
Gradually pour corn starch dissolved in broth into
boiling broth, wisking to prevent lumps.
Add poultry seasoning and Kitchen Bouquet
3. When gravy is done, stir in meat and veggies.
4. Line two 9 inch pie pans with bottom crust.
5. Divide filling between the two pies.
6. Add top crust, folding over to seal edges... then pinch edges shut with fork tines. Poke top with fork several times to allow steam to come out.
7. Bake at 350 degrees for 35 minutes or until golden.
Each pie makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SHECHAM.
Nutritional Info Amount Per Serving
- Calories: 421.0
- Total Fat: 15.9 g
- Cholesterol: 48.3 mg
- Sodium: 566.0 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 2.3 g
- Protein: 23.2 g
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