Tuesday, December 28, 2010

Turkey Pot Pie II

A hearty, delicious use of leftover holiday turkey. Also can easily be made vegetarian if you so desire (or if you're out of turkey!)

2 potatoes
1 tbsp vegetable oil
1 tbsp all purpose flour
3 1/2 oz carrots, pureed (babyfood)
1 cup water
1 tsp paprika
1 tsp celery salt
1/4 tsp gravy master
1/2 tsp pepper
1/4 tsp salt
1/4 cup frozen lima beans (if not included in mixed vegetable blend)
16 oz frozen mixed vegetables
1 cup cooked turkey or chicken
2 prepared pie crusts (one bottom and one top)


Cook potatoes (bake or boil). Remove peel and dice. Set aside.

In a large pot, heat oil over medium heat. Whisk in flour. Stir until bubbly. Add baby food carrots, water and seasonings. Bring to a boil, whisking frequently until thickened.

Add frozen vegetables. Simmer on medium heat until veggies are warm and tender. Add potato and turkey.

Place into unbaked pie shell. Cover with with an additional pie crust. Crimp and trim edges. Make several slices in top crust to vent.

Bake at 400 degrees for 30-35 minutes, or until top crust is golden brown. Allow to stand for ten minutes before serving.

For vegetarian pie, omit turkey.

Nutrition Facts: Serving Size 200.7g (1/8th of pie)Calories 292, Calories from Fat 118, Total Fat 13.1g, Saturated Fat 4.0g, Trans Fat 0.0g, Cholesterol 13mg, Sodium 318mg, Total Carbohydrates 33.7g, Dietary Fiber 4.6g, Sugars 4.0g, Protein 9.5g, Vitamin A 63%, Vitamin C 23%, Calcium 4%, Iron 12%