Lattice-Topped Turkey Casserole
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
“My friends tell me this is the best potpie,” writes Stratford, Ontario’s Agnes Ward. Hearty and full-flavored, this meal-in-one never lets on that it’s low fat and full of fiber.
SERVINGS: 6
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 45 min. Bake: 20 min. + standing
Ingredients:
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 cups diced red potatoes
- 2 celery ribs, chopped
- 1 large onion, finely chopped
- 1/2 cup water
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/8 teaspoon pepper
- 3 tablespoons all-purpose flour
- 2/3 cup fat-free evaporated milk
- 3 cups frozen mixed vegetables, thawed and drained
- 2 cups cubed cooked turkey breast
- CRUST:
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons fat-free milk, divided
- 1 tablespoon canola oil
- Paprika
Directions:
In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
In a small bowl, whisk flour and evaporated milk until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables and turkey; heat through. Transfer to an ungreased 8-in. square baking dish.
For crust, combine the flours, baking powder and salt in a small bowl. Stir in 3 tablespoons milk and oil just until combined. Roll out and cut into strips; make a lattice crust over filling. Trim and seal edges. Brush lattice top with remaining milk; sprinkle with paprika.
Bake, uncovered, at 400° for 20-25 minutes or until filling is bubbly. Let stand for 10 minutes before serving. Yield: 6 servings.