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Saturday, January 30, 2010

Turkey Pot Pie

I came across a really yummy looking and low fat version of chicken pot pie recently. It got me in the mood and I finally decided last night was the night. I made some modifications to the recipe. Since I still had turkey in the freezer from Christmas Eve I knew it would be a simple swap and allow me to use leftovers. Here is my version. It turned out great and the leftovers for lunch were delicious too.IMG_0569

Turkey Pot Pie

Cooking Spray

1 tsp butter

1  onion, chopped

2 cups sliced mushrooms

1/4 tsp paprika

1/4 tsp dried thyme

1/2 tsp salt, or more to taste

1/4 tsp pepper, or more to taste

2 cups frozen peas and carrots

1 cup canned low sodium chicken broth (Progresso makes a great one with no MSG)

3 cups cooked and chopped turkey

2 Tbsp all purpose flour

1/2 cup fat-free evaporated milk, divided

4 rolls reduced –fat crescent rolls dough, unrolled

Preheat oven to 375. Coat 10-inch round shallow baking dish with cooking spray. Coat a large non stick frying pan with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add peas and carrots, broth and turkey. Cover and simmer 15 minutes. In a small cup, combine flour and 1/4 cup of the evaporated mild, stir into turkey mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, 2 to 3 minutes more. Last chance to add additional seasoning –I added more pepper because we love pepper. Spoon turkey mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside of edge of baking dish to form a border with a whole in the middle. See picture above. Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Serves 6.IMG_0571

So good I could eat it again tonight!

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