Pastry-Topped Turkey Casserole

Name: Pastry-Topped Turkey Casserole
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 servings.
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

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

Directions

Preheat oven to 400°. Place first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Whisk flour and evaporated milk until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add frozen vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-in. square baking dish.
For crust, whisk together flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll dough to 1/8-in. thickness; cut into short strips. Arrange over filling. Brush strips with remaining milk; sprinkle with paprika.
Bake, uncovered, until filling is bubbly, 20-25 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 280 calories, 4g fat (1g saturated fat), 39mg cholesterol, 696mg sodium, 38g carbohydrate (9g sugars, 6g fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

Originally published as Turkey Pot Pie in Light & Tasty October/November 2007