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Suggest a better descriptionFor the filling: In a saucepot, heat the oil and butter. saute the onion until wilted. Add the flour and mix well. Add the heated stock, slowly, whisking well. When smooth, let simmer for 1-2 minutes to thicken. Season with salt and pepper. To assemble the pot pie, combine the turkey, peas, carrots and potato. Place the mixture in a 3 quart casserole dish. Pour sauce mixture over. For the crust: Combine all dry ingredients in bowl and then add the wet ingredients and mix well. Pour over the pot pie filling and bake at 450? for 25 minutes or until golden brown.
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Serving Size: 1 Serving (4878g) | ||
Recipe Makes: 1 | ||
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Calories: 6753 | ||
Calories from Fat: 2155 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 239.5g | 319 % | |
Saturated Fat 63.8g | 319 % | |
Monounsaturated Fat 100.9g | ||
Polyunsanturated Fat 50.5g | ||
Cholesterol 3011.5mg | 927 % | |
Sodium 6659.9mg | 230 % | |
Potassium 7351.3mg | 193 % | |
Total Carbohydrate 766.5g | 225 % | |
Dietary Fiber 31.4g | 126 % | |
Sugars, other 735.1g | ||
Protein 368.1g | 526 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6753
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