Turkey Pot Pie

Reprinted from Recipe Rehab by Everyday Health. Copyright © 2013. Published by Harper Collins Publishers.

Turkey Pot Pie

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    1 1/4 pounds boneless, skinless turkey breast 1 cup frozen peas, run under cool water to thaw
    1 quart low-sodium chicken broth 2 tablespoons chopped fresh flat-leaf parsley
    1 tablespoon canola oil 1 tablespoon fresh thyme leaves
    2 carrots, finely chopped 2 teaspoons fresh rosemary leaves, finely chopped
    2 celery stalks, finely chopped 1 teaspoon baking powder
    1 small onion, finely chopped 1/2 teaspoon baking soda
    1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt
    1/2 pound green beans, ends trimmed and chopped 1/2 cup low-fat buttermilk
    2 cloves garlic, minced 2 tablespoons light butter, such as Land O'Lakes, melted
    19 tablespoons all-purpose flour, divided


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    • 1

      Put the turkey breast in a pot and cover with the broth. Bring to a simmer over medium-high heat. Simmer, covered, until the turkey is poached and just cooked through, about 35 minutes. Remove the turkey to a cutting board to cool and reserve the broth. When cool enough to handle, cut the turkey meat into cubes and set aside.

    • 2

      Coat a deep skillet with the oil and put over medium heat. When the oil is hot, add the carrots, celery, and onion; season with pepper. Cook and stir until the vegetables are tender, about 5 minutes. Add the green beans and garlic; continue to cook and stir for 3 to 4 minutes, until the green beans begin to soften. Sprinkle the vegetables with the flour (3 tablesp and cook, stirring, until the flour dissolves into a paste.

    • 3

      Gradually whisk in the reserved broth, stirring to prevent lumps. Simmer and whisk for 10 minutes, until the sauce starts to thicken; it should look like cream-of-chicken soup.

    • 4

      Mix in the reserved turkey, peas, parsley, thyme, and rosemary. Simmer for 1 or 2 minutes, stirring now and then, until all the ingredients are well combined. Remove from the heat and cover to hold warm.

    • 5

      To make the biscuit topping, in a mixing bowl combine the flour (1 cup), baking powder, baking soda, and salt. Add the buttermilk and melted butter and mix gently, just until the dry ingredients are moistened.

    • 6

      Preheat the oven to 400F.

    • 7

      To assemble, pour the turkey-and-vegetable mixture into a 13-by-9-inch baking dish. Spoon the biscuit dough over the top in small, dumpling-size balls. Bake for 25 to 30 minutes, until the biscuits are golden. Spoon into bowls and serve immediately.

    • 8

      Allow the casserole to rest for a few minutes. When the mixture is no longer bubbling, spoon into bowls and serve immediately.

    nutritional information

    6 g
    11 g
    Saturated Fat:
    4 g
    48 g
    47 g
    700 mg
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