30 Dec TURKEY POT PIE
TURKEY POT PIE
The holidays are officially over. However, your leftover holiday dinner most likely isn’t. Before you toss the last of your turkey, I have a suggestion: these individual pot pies are healthy and delicious, and I swear they taste even better than the frozen Swanson pies you remember from your childhood. I use this recipe whenever I have leftover roast chicken as well.
(serves 4 very hungry kids home from college).
1 pound skinless, boneless turkey breast, cubed (you can also use chicken breast)
1-1/2 cups thinly sliced carrots
1-1/2 cups frozen green peas, thawed
3/4 cup sliced celery
3/4 cup chopped white onion
1/2 cup chopped Italian parsley
2 cups organic turkey broth (or chicken broth)
1 cup unsweetened almond milk
1/3 cup whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
1/4 cup + 3 tablespoon olive oil, divided
3 tablespoons Earth Balance omega 3 buttery spread (or unsalted butter)
1 package unbaked whole wheat pie crust, thawed
1. Preheat oven 425° F
2. In a large skillet, heat 1/3 cup olive oil over medium heat. Add onion, celery, and carrots. Cook until tender.
3. Stir in left over turkey (or chicken) and thawed green peas. Remove from heat.
4. In a separate saucepan, heat 3 tablespoons olive oil and 3 tablespoons buttery spread.
5. Stir in whole wheat flour, celery seed, salt and pepper. This will make a paste.
6. Slowly add turkey broth and almond milk, whisking if necessary.
7. Simmer over medium heat until thickened, about 5 minutes. Remove from heat and stir in parsley.
8. Place chicken and vegetable mixture in the bottom of individual pie pans, about 3/4 full. (I use individual soufflé pans, but you can also use individual pie pans or a 9-inch pie tin.)
9. Slowly pour hot liquid over the top of the chicken mixture until the pie pans are nearly full. Make sure liquid is settled down through all of the chicken and vegetables.
10. Cut pie crust (if necessary) about 1/2 inch wider than your pie pans.
11. Cover each pie with crust and seal the edges. Make slits in the top to allow steam to escape.
12. Bake in preheated oven for about 45 minutes, or until the crust is golden brown and filling is bubbling.
So there you have it, a healthy option for your holiday leftovers. As New Year’s Eve comes and goes, we will have officially survived the worst sugar and carb-loaded holidays of the year.
January 1st, get your a@s to the gym, folks. That’s where mine will be.