Turkey Pot Pie Recipe
November 28, 2010 by staff
Turkey Pot Pie Recipe, 2 tablespoons butter tea ,1 / 2 medium onion, sliced ,1 1 / 2 cups sliced celery ,1 cup sliced carrots ,2 cups mushrooms, quartered ,1 / 4 cup flour ,1 1 / 2 cups defatted turkey or chicken stock ,1 / 2 c. teaspoon dried thyme ,1 / 2 pound of potatoes cooked whole red skin ,1 / 4 cup chopped fresh cilantro or dill ,1 / 4 cup drained and coarsely chopped pimientos ,4 cups cooked turkey, cubed ,Salt and freshly ground pepper ,12-ounce package 1 pound of cookies low fat buttermilk ,Preheat oven to 400 degrees.
In a large skillet, melt butter and saute onion for five minutes. Add celery and carrots. Cook for four minutes. Add mushrooms and saute for two minutes. Sprinkle flour over vegetables and mix in Add the broth and thyme. Simmer to thicken, about two minutes.
Remove vegetable mixture from heat and stir the potatoes, cilantro and peppers. Add cooked turkey and season to taste with salt and pepper. Pour the mixture into a deep baking dish.
Cut each biscuit in half horizontally and place the halves close together on top of mixed vegetables. Bake for 15 minutes or until biscuits are golden. Serve immediately.
Adapted from “Dinner in Minutes” by Linda Gassenheimer (Houghton Mifflin, $ 15).
Per serving: 359 calories (31 percent fat), 12 grams fat (4 g saturated), 37 grams carbohydrates, 25 grams protein, 638 mg sodium, 60 mg cholesterol, 3 grams fibers.
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