382 Fewer Calories
19 g Less Fat
Prep Time: 10 min
Cook Time: 1 hour
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.
Original recipe courtesy Paula Deen: Turkey Pot Pie
Nutritional Information: 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
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Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
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