Savory Turkey Potpies
Nutrition Facts 1 potpie: 279 calories, 9g fat (3g saturated fat), 77mg cholesterol, 495mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 68
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 68
1 small onion, chopped
1/4 cup all-purpose flour
3 cups chicken stock
3 cups cubed cooked turkey breast
1 (16-ounce) package 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 crusts
Additional fresh parsley or thyme leaves, optional
1 large egg
1 teaspoon water
1/2 teaspoon kosher salt
Directions:
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 crust. Cut out eight 3-in. circles. Gently press parsley into crust 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 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.
Source: tasteofhome.com
Preheat oven to 425°. Divide turkey mixture among eight 10-oz. ramekins. On a lightly floured surface, unroll crust. Cut out eight 3-in. circles. Gently press parsley into crust 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 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.
Source: tasteofhome.com