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.
Yield: 6 cups
Prep Time: 10 min
Cook Time: 1 hour
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
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm