Turkey Pot Pie

Entree

INGREDIENTS

2 (10 3/4 oz.) cans 99% fat free chicken broth, diluted
1 bay leaf
1/2 teaspoon white pepper
2 cups cubed potatoes
1 (16 oz) package frozen mixed vegetables
1 stalk celery, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups cubed cooked turkey
3 hard-boiled eggs, sliced
1 refrigerated pie crust for 9-inch pie

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INSTRUCTIONS

Combine broth, bay leaf, and pepper in a large Dutch over; bring to boil.
Add potatoes; cover, reduce heat to medium, cook 5 minutes.
Add frozen vegetables and celery; return to a boil. Cover, reduce heat, simmer 8 to 12 minutes. Remove bay leaf. Drain and set aside, reserving broth.
Melt butter in Dutch oven over medium heat; add flour, stirring until smooth.
Cook `1 minute, stirring constantly. Gradually add reserved broth; cook stirring constantly, until mixture is thick and bubbly.
Stir in vegetables, turkey, and eggs; spoon mixture into a 2 1/2 quart casserole.
Place pastry over turkey mixture. Trim edges, seal, and flute.
Roll out dough scraps, and cut into desired shape. Cut slits in top of pastry to allow steam to escape.
Bake at 400 degrees for 20 minutes or until golden brown.

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NOTES

Makes 6 servings Nutrition information 340 calories, 13 grams fat, 170 mg cholesterol, 590 mg sodium, 27 grams carbohydrate, 28 grams protein

NUTRITION INFORMATION

SERVES: Makes 6 servings Nutrition information 340 calories, 13 grams fat, 170 mg cholesterol, 590 mg sodium, 27 grams carbohydrate, 28 grams protein

APPETIZERS/SNACKS

BREAKFAST

ENTRÉE

DESSERT

PASTA

SOUP

SALAD

SIDE

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