Bobby’s Lighter Turkey Pot Pie

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By Bobby Deen

382 Fewer Calories
19 g Less Fat

1 tablespoon olive oil
2 large leeks, cleaned and thinly sliced
2 cups butternut squash, cut into 1 inch cubes
1 cup reduced-sodium chicken broth
3 tablespoons all purpose flour
2 teaspoons curry powder
1/2 teaspoon salt
1 cup reduced-fat (1%) milk
2 cups cooked cubed turkey breast
1/2 (15-ounce) package refrigerated pie crust
1 egg, lightly beaten

Preheat oven to 400°F degrees.

Heat the oil in large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until the leeks are very soft, about 8 minutes. Do not brown.

Add the squash, and cook, stirring, until well-coated. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the squash is just tender, about 10 minutes.
Mix the flour, curry powder, and salt together in a small bowl. Slowly whisk in the milk until the mixture is smooth. Stir the flour mixture into the saucepan. Add the turkey; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 5 minutes. Remove from the heat. Spoon the mixture into a 9-inch cast-iron or oven proof skillet.

Cut the dough into 8 (1-inch) strips. Arrange the strips in a crisscross pattern over the turkey mixture. Trim the edges of the dough. Brush the dough strips with the beaten egg. Bake until the crust is browned and the filling is hot and bubbly, 30 – 35 minutes. Transfer to a wire rack. Let stand 10 minutes before serving.

Servings: 8
Yield: 6 cups
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy

Per Serving: (3/4 cup) 245 Cal; 15 g Protein; 10 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 23 g Carb; 1 g Fiber; 3 g Sugar; 109 mg Calcium; 2 mg Iron; 264 mg Sodium; 60 mg Cholesterol

Original recipe courtesy Paula Deen:  Turkey Pot Pie
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

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Leave a Comment

Reader Comments:

Hi Bobby,

You could make this recipe even healthier by making it gluten free.  The pie crust can be made with butter, rice flour, and cold water.  Additionally, you can use the rice flour or arrowroot instead of the all purpose flour as thickeners.

Lastly, since I’m semi-lactose intolerant, I typically don’t use milk in my recipes, but I replace with either kefir or goat’s milk.  Also, coconut milk can be used instead of the regular milk.

I’m going to be doing my alterations to your recipe and see how it turns out in the next couple weeks.  My kids love turkey pot pie.

Oh, forgot to add, I find sea salt much better in my foods than regular salt.

By Doris W on December 05, 2010

I love your show, It makes me feel right at home something I miss doing with my grandmother

By Maggie Brown on November 30, 2010

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm