Turkey Pot Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

Prepare 2 uncooked pie crusts and line a deep pie dish; refrigerate while preparing the filling.

In one saucepan, add chopped celery and carrots with 2 cups of chicken broth; season with 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil over high heat, then reduce to medium and simmer for 8 minutes.

In another saucepan, melt 2 tablespoons of butter over medium-high heat. Add chopped onion and sauté for about 5 minutes until tender and translucent.

Stir in 1/4 cup of flour and cook for 1-2 minutes.

Ladle out 1/2-1 cup of the seasoned chicken broth from the first saucepan and add it to the onion-flour mixture; stir to combine.

Combine both mixtures and cook for 2-3 minutes until the sauce thickens to applesauce consistency.

Remove from heat and add in the cooked turkey and frozen peas; stir to combine.

Preheat the oven to 425°F (220°C).

Scoop the filling into the prepared pie dish and cover with the second crust; trim and seal the edges, making slits for ventilation.

Bake in the preheated oven for 30-35 minutes until the top crust is golden brown.

Let cool for 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens