Turkey Pot Pie
Portions: 8 Serving Size: 1/8 Of A Pie
1 cup double boiled 1″ diced potatoes, drained well
2 cups cooked turkey, cubed
2 tablespoons butter
1 cup onion, chopped
1/2 cup celery, chopped
2-2/3 cup plus 2 tablespoons all-purpose white flour (divided use)
1/4 teaspoon black pepper
1/4 teaspoon ground sage
1/4 teaspoon thyme
3/4 cup reduced-sodium chicken broth or stock
3/4 cup liquid non-dairy creamer
10-ounce package frozen peas and carrots
1 cup shortening
6 tablespoons ice water
- Double boil potatoes to reduce potassium (see instructions in helpful hints below).
- Preheat oven to 425° F.
- Melt butter in large saucepan and sauté onions until tender.
- Add celery and cook for an additional minute.
- Blend in 2 tablespoons of flour, pepper, sage and thyme and cook over low heat for 1 minute.
- Remove from heat. Stir in chicken broth and non-dairy creamer until blended. Bring to a boil and simmer for 1 minute, stirring constantly.
- Stir in turkey, double boiled potatoes and peas and carrots. Set aside to cool.
- In a separate bowl, cut shortening into remaining 2-2/3 cups of flour using a pastry blender. Mixture should form pea-size particles.
- Begin adding ice water, one tablespoon at a time, mixing well each time, until dough forms into a ball.
- Divide dough in half and roll out one piece, using a rolling pin and additional flour until dough is pliable and no longer sticky. Be sure that dough is larger than the diameter of the 9-inch pie pan.
- Place dough in pie pan, smoothing with fingers to fill pan, and then pour turkey mixture on top.
- Roll second piece of dough to similar size and place on top of the turkey pie filling. Seal edges of pie.
- Using a sharp knife, make four to five one-inch cuts across the top of the pie crust to vent the pie.
- Place pie on sheet pan and bake for 35-40 minutes or until golden brown.
- To reduce potassium in potatoes use the Double Cook method. Peel and dice potatoes into 1” pieces. Boil in a large pot of water for 10 minutes. Drain the water and add fresh water to the pot. Bring to a boil and cook until potatoes are tender.
- Use a refrigerated, prepared pie crust if desired. Look for the lowest sodium brand.
- For a lower fat and calorie version make half the pastry and use to top pie ingredients instead of the double pastry version.
Nutrients per serving
- Calories 515
- Protein 16 g
- Carbohydrates 43 g
- Fat 31 g
- Cholesterol 33 mg
- Sodium 137 mg
- Potassium 312 mg
- Phosphorus 164 mg
- Calcium 35 mg
- Fiber 3.0 g