Turkey Pot Pie (Pioneer Woman)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 290.8
- Total Fat: 13.6 g
- Cholesterol: 40.0 mg
- Sodium: 1,048.7 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.7 g
- Protein: 15.6 g
View full nutritional breakdown of Turkey Pot Pie (Pioneer Woman) calories by ingredient
Introduction
Pioneer Woman's recipe with some lower fat alterations Pioneer Woman's recipe with some lower fat alterationsNumber of Servings: 8
Ingredients
-
Ingredients:
2 tbsp Butter, salted,
1/2 Onions, raw chopped
2 cup Green Giant Frozen Mixed Vegetables,
1lb leftover Turkey breast meat chopped
1lb dark meat, meat only, cooked, roasted chopped
1/4 cup Flour, white
3 cubes Wyler's Reduced Sodium Chicken bouillon mixed with 3 cups hot water
1/4 cup Milk, nonfat
Pie crust, standard-type, dry mix, prepared, baked, 1 crust, single 9"
rosemary, salt, pepper, and thyme to taste
egg wash (optional)- 1egg & water
Tips
See the real version here: http://thepioneerwoman.com/cooking/2013/08/pot-pie/
Directions
Preheat the oven to 375 F.
Melt the butter in a large pot over medium-high heat, then add the onions. Stir them around until the onions start to turn translucent, about 3 minutes. Then add veggies and cook another 3 mins or so.
Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth and stir it around and let it cook and thicken.
Once it starts to thicken add the rosemary, salt, pepper, and thyme.
Add the milk, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth or flour if its too thin. Turn off the heat.
Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
Serving Size: makes 8 servings
Melt the butter in a large pot over medium-high heat, then add the onions. Stir them around until the onions start to turn translucent, about 3 minutes. Then add veggies and cook another 3 mins or so.
Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth and stir it around and let it cook and thicken.
Once it starts to thicken add the rosemary, salt, pepper, and thyme.
Add the milk, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth or flour if its too thin. Turn off the heat.
Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
Serving Size: makes 8 servings