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Turkey Pot Pie

  Makes 6 servings
  Prep Time: 15 minutes
  Total Time: 1 hour 5 minutes
  Ease of Preparation: Easy
 
Ingredients
Filling
 3 teaspoons canola oil, divided 
 1 cup frozen pearl onions, thawed
 1 cup peeled baby carrots
 10 ounces sliced baby portabello mushrooms 
 2 1/2 cups reduced-sodium chicken broth, divided
 1/4 cup cornstarch
 2 1/2 cups diced cooked turkey
 1 cup frozen peas, thawed
 1/4 cup fat free sour cream
 Freshly ground pepper, to taste

Biscuit topping
 3/4 cup whole-wheat pastry flour
 3/4 cup all-purpose flour
 2 teaspoons sugar
 1 1/4 teaspoons baking powder
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1 teaspoon dried thyme
 1 1/2 tablespoons cold butter, cut into small pieces
 1 cup nonfat buttermilk, (see Tip)
 1 tablespoon canola oil
 
Preparation
1. To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl.

2. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in turkey, peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

3. Biscuit topping: Preheat oven to 400°F. Mix whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

4. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

Nutritional Notes: per serving: 403 calories; 12 g fat (4 g sat, 4 g mono); 64 mg cholesterol; 46 g carbohydrates; 29 g protein; 4 g fiber; 467 mg sodium; 427 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Fiber (16% dv).