Quick & Easy Turkey Pot Pie
This is the re-make of a recipe that called for processed food. Instead of cream of chicken soup and biscuit mix, I made everything from scratch. It was DELICIOUS. And, it was QUICK, and EASY. I had all of the elements put together in 10 minutes. Dinner was on the table 30 minutes later.
FOR THE FILLING:
1-1½ cups cooked turkey (or chicken) cubed or shredded
1 large carrot
½ cup frozen or fresh green beans
½ cup frozen peas
3 TBS butter
3 TBS flour (I used fresh ground whole wheat)
½ cup turkey broth
½ cup evaporated milk (you can use whole milk)
½ tsp Kosher salt
¼ tsp fresh ground pepper
FOR THE CRUST:
1 cup flour (I used fresh ground soft white wheat flour)
1 large egg
2 TBS cold butter
1 tsp aluminum free baking powder
½ tsp Kosher salt
¼ tsp baking soda
½ cup buttermilk
Preheat oven to 400° degrees F (200° degrees C)
Thinly slice the carrot.
Put the green beans, carrots, and peas into the saucepan with a small amount of water. Bring to a boil and put the lid on it. Turn off the heat and let it sit, covered, while you prepare the rest of the ingredients.
Melt the butter in the skillet over medium-high heat. Whisk in 3 TBS flour. Whisk in the broth and the evaporated milk. Heat until boiling. Reduce heat. Add the salt and pepper. Add the turkey. Drain the vegetables and add them. Mix well. Pour into the pie plate.
To prepare the crust: Sift together 1 cup of flour with the baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles crumbs. Stir in the egg and buttermilk.
Spread evenly over top of filling.
Bake at 400° degrees F (200° degrees C) for 30 minutes or until crust is nicely browned.
|High in selenium
High in vitamin A
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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