Found a wonderful new recipe for using up that leftover turkey, from Clean Eating magazine, with a few adaptations. I used frozen mixed vegetable, a combination of shelled edamame, carrots, peas, beans, and corn, along with the onion and celery I had on hand. Also used butter for the crust – and it’s a wonderful crust!
Turkey Pot Pie with Pumpkin Crust
Crust
1 1/2 cups white whole wheat flour
2 teaspoon dried sage
1 teaspoon baking powder
1/2 teaspoon sea salt
2 tablespoon butter
15 ounces pumpkin purée
Filling
1 teaspoon olive oil
180 grams onion , chopped
394 grams mixed vegetables
88 grams celery, chopped
2 tablespoon white whole wheat flour
1 cup 2% reduced-fat milk
1 teaspoon dried tarragon, crushed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1 1/2 lb cooked boneless, skinless, turkey breast, chopped
cooking spray
1. Prepare crust: In a food processor, combine flour, sage, baking powder and salt. Add butter and process until crumbly. Move mixture to a bowl and add pumpkin puree, stirring until blended. Knead a few times with hands until dough comes together and is soft and slightly sticky. Do not overwork dough. Cover and refrigerate 30 minutes, up to 1 day.
2. Prepare filling: In a large saucepan, heat oil on medium-high. Add onion and saute, stirring occasionally, until softened. Add celery and frozen vegetable mixture and cook, stirring frequently, until slightly tender, about 10 minutes. Sprinkle flour over top and stir to coat. Stir in milk, bring to a simmer and reduce heat to medium-low. Cook until milk thickens into a sauce and coats vegetable mixture, 5-8 minutes. Stir in tarragon, salt, pepper, and turkey and remove from heat.
3. Preheat oven to 375 F. Coat a 9 x 13-inch baking dish with cooking spray. Spoon filling into dish in an even layer.
4. Transfer dough to a lightly floured work surface. Using a rolling pin dusted with flour, roll dough out to a 1/4-inch-thick, 9 x 13-inch rectangle. Set rolling pin at bottom edge of dough and gently roll dough onto pin so dough drapes over top. Lift rolling pin over baking dish and gently unroll dough over filling. Shape to fit container. Cut 6 slits into crust to create steam vents. Transfer to oven and bake for 25-30 minutes until filling bubbles and crust is lightly browned. Let cool 5 minutes before serving.
Servings: 8
Preparation Time: 35 minutes
Cooking Time: 25 minutes
Total Time: 1 hour
Oven Temperature: 375°F
Calories 283.8
Total Fat 6.58g, Saturated Fat 2.68g, Cholesterol 46.64mg, Sodium 1271.87mg, Potassium 651.9mg, Total Carbohydrates 36.39g, Fiber 7.37g, Sugar 9.41g
Protein 21.75g
Source: Clean Eating November/December 2011
