Pastry-Topped Turkey Casserole
My friends tell me this is the best potpie. Hearty and full-flavored, this meal-in-one never lets on that it’s low fat and full of fiber. —Agnes Ward, Stratford, Ontario
Ingredients
- 2 cups diced red potatoes
- 1 large onion, finely chopped
- 2 celery ribs, chopped
- 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
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 cup water
- 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
Reviews
The pot pie filling was simple and delicious. I recommend the addition of salt. The pastry topping tasted like raw flour. I do not recommend the pastry but the remainder of the dish was creamy, hearty, and yummy.
Pretty good1 Nope you never miss the fat I add a bit more rosemary, thyme, and garlic.
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