Turkey Pot Pie

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 2
Ingredients
1.5 cups of chicken broth1.5 tbs of corn starch1/4 cup each celery, carrots, and onion1 medium potato1/4 cup each of frozen veggies: green beans, corn, peas3-4 oz cooked turkey
Directions
Stir corn starch to 1.5 cups of cold chicken broth. Cook until thick. Remove from heat.

In a large sauce pan, put: carrots, onions, celery and butter and cook until softened. Add potato frozen veggies and .5 cup of chicken broth cover and cook until potatoes are done.

Add chopped turkey and thickened chicken broth. Remove from heat.

Take one crust and roll thinner so you can get 2 bottom crusts ant 2 top crusts for a 6 inch pie pan.

Put the bottom crust in the pie pan.

Put turkey - veggie mix into the crust and cover with top crust. Cut 4-5 vent olds in the top crust.

Bake at 425 for 40 minutes or until crust is done.

Serving Size: Makes 2 small pies.

Number of Servings: 2

Recipe submitted by SparkPeople user RUBY75.

Servings Per Recipe: 2
Nutritional Info Amount Per Serving
  • Calories: 480.6
  • Total Fat: 21.0 g
  • Cholesterol: 41.2 mg
  • Sodium: 1,802.0 mg
  • Total Carbs: 66.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 12.8 g

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