Who would ever suspect that a traditional potpie could be on the lighter side? My comforting entree promises to warm you up on winter's chilliest nights…without adding inches to your waistline! —Judy Wilson, Sun City West, Arizona
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 3 cups cubed cooked turkey breast
- 1 package (16 ounces) frozen peas and carrots
- 2 medium red potatoes, cooked and cubed
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh thyme
- 1/4 teaspoon pepper
- 1 sheet refrigerated pie pastry
- Additional fresh parsley or thyme leaves, optional
- 1 large egg
- 1 teaspoon water
- 1/2 teaspoon kosher salt
- In a Dutch oven coated with cooking spray, saute onion until tender. In a small bowl, whisk flour and stock until smooth; gradually stir into Dutch oven. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Add turkey, peas and carrots, potatoes, parsley, thyme and pepper; stir gently.
- Preheat oven to 425°. Divide turkey mixture among eight 10-oz. ramekins. On a lightly floured surface, unroll pastry. Cut out eight 3-in. circles. Gently press parsley into pastry if desired. Place over turkey mixture. Beat egg and water; brush over tops. Sprinkle with salt.
Place ramekins on a baking sheet. Bake 20-25 minutes or until crusts are golden brown.
Freeze option: Securely wrap baked and cooled potpies in plastic wrap and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Unwrap potpies; bake in oven until heated through and a thermometer inserted in center reads 165°. Cover top with foil to prevent overbrowning if necessary. Yield: 8 servings.
Originally published as Savory Turkey Potpies in Healthy Cooking October/November 2012, p50
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