Turkey Pie Recipe
Servings: 4
Ingredients
- Pastry for double crust (9 inch pie)
- 1 medium onion, minced
- 1 94 ounce.) can sliced mushrooms, liquid removed (optional)
- 1 clove garlic, crushed
- 1/4 c. butter, melted
- 2 tbsp. all-purpose flour
- 1 1/2 c. lowfat milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dry whole thyme
- 2 c. cubed, cooked turkey
- 1 (10 ounce.) pkg. frzn peas and carrots, thawed
Directions
- Roll half of pastry to 1/8 inch thickness and fit into a 9 inch pie pan. Saute/fry onion, mushrooms, and garlic in butter about 5 min or possibly till tender; blend in flour. Cook 1 minute, stirring constantly. Gradually add in lowfat milk; cook over medium heat, stirring constantly, till thickened and bubbly. Stir in salt, pepper, thyme, turkey, and vegetables; spoon into pastry shell.
- Roll out remaining pastry to 1/8 inch thickness; carefully place over pie, leaving a 1 inch rim beyond edge of pan. Seal and flute edges; cut slits in top for steam to escape. Bake at 375 degrees for 35 min or possibly till golden. Yield: 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 359 | |
| Calories from Fat 156 | 43% |
| Total Fat 17.68g | 22% |
| Saturated Fat 9.33g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 603mg | 25% |
| Potassium 552mg | 16% |
| Total Carbs 23.15g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 9.48g | 6% |
| Protein 26.55g | 42% |
