Bobby’s Lighter Turkey Pot Pie

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Bobby’s Lighter Turkey Pot Pie Bobby’s Lighter Turkey Pot Pie Recipe Courtesy of


382 Fewer Calories
19 g Less Fat

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

Ingredients Add to grocery list

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


 

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Directions

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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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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