Turkey Pot Pie

Name: Turkey Pot Pie Recipe
Yield: 18
Ingredients: * Pepper black 2 tsp (remove); * Salt 1.50 tsp (remove); * Turkey (light meat) 4 cup chopped or diced (remove); * Turkey (dark meat) 3 cup chopped or diced (remove); * Carrots raw 1 cup chopped (remove); * Celery raw 1 cup diced (remove); * Onions raw 1 large (remove); * Potato raw 2 medium (2-1/4 to 3-1/4 dia.) (remove); * Pie crust frozen ready-to-bake 3 crust single 9 (remove); * Wheat flour white all-purpose unenriched 0.50 cup (remove); * Chicken stock home-prepared 8 cup (remove); * parsnip 1.50 cup (remove)

Number of Servings: 18

Ingredients

* Pepper, black, 2 tsp (remove) * Salt, 1.50 tsp (remove) * Turkey (light meat), 4 cup, chopped or diced (remove) * Turkey (dark meat), 3 cup, chopped or diced (remove) * Carrots, raw, 1 cup, chopped (remove) * Celery, raw, 1 cup, diced (remove) * Onions, raw, 1 large (remove) * Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.) (remove) * Pie crust, frozen, ready-to-bake, 3 crust, single 9" (remove) * Wheat flour, white, all-purpose, unenriched, 0.50 cup (remove) * Chicken stock, home-prepared, 8 cup (remove) * parsnip, 1.50 cup (remove)

Directions

Makes about 3 pot pies. Cook veggies in broth until done, then add flour (mixed with water til smooth) and simmer til thickened. Pour stew into pie tins, then top with pie crust and bake at 400 for 30 minutes or until piecrust is golden.

Number of Servings: 18

Recipe submitted by SparkPeople user CKOLAK.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving

Calories: 287.8
Total Fat: 11.0 g
Cholesterol: 44.5 mg
Sodium: 564.8 mg
Total Carbs: 25.3 g
Dietary Fiber: 1.9 g
Protein: 20.8 g

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