CAM's Turkey Pot Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 314.0
- Total Fat: 14.7 g
- Cholesterol: 33.8 mg
- Sodium: 46.6 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 1.5 g
- Protein: 12.3 g
View full nutritional breakdown of CAM's Turkey Pot Pie calories by ingredient
Introduction
Low Sodium, easy to make, healthy pot pie. Based on a Pillsbury recipe. Low Sodium, easy to make, healthy pot pie. Based on a Pillsbury recipe.Number of Servings: 10
Ingredients
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Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts, SOFTENED as directed on box
Filling
2 TBS EVOO
1 chopped onion
1/2 tsp dried oregano
1 tsp, dried basil
5 cloves garlic minced
1/3 cup oat flour
16 oz no salt added broth
1/2 cup rice dream
24 oz cubed cooked turkey
16 oz frozen mixed vegetables + 4 oz baby peas no salt added, thawed
Directions
1. Heat oven to 425°F.
2. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In 2-quart saucepan, saute olive oil, onion & garlic; cook 2 minutes, stirring frequently, until tender.
3. Stir in flour, herbs until well blended.
4. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
5. Stir in turkey and mixed vegetables.
6. Remove from heat. Spoon into crust-lined pie plate.
7. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
8. Bake 30 to 40 minutes or until crust is golden brown.
9. During last 15 to 20 minutes, cover edge of crust to prevent excessive browning.
10. Let stand 5 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user CAM1023.
2. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In 2-quart saucepan, saute olive oil, onion & garlic; cook 2 minutes, stirring frequently, until tender.
3. Stir in flour, herbs until well blended.
4. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
5. Stir in turkey and mixed vegetables.
6. Remove from heat. Spoon into crust-lined pie plate.
7. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
8. Bake 30 to 40 minutes or until crust is golden brown.
9. During last 15 to 20 minutes, cover edge of crust to prevent excessive browning.
10. Let stand 5 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user CAM1023.