Try this Deluxe Turkey Potpie recipe, or contribute your own.
Suggest a better descriptionIn deep 12" skillet over medium-high heat, heat oil; add celery, carrots, onion and potatoes; cook 15 minutes, stirring occasionally until vegetables are lightly browned. Add garlic; cook 1 minute. Stir in chicken broth. Reduce heat to low; simmer, covered, 25 minutes until vegetables are tender.
Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin dishes.
If using homemade pastry, roll out on lightly floured surface to 1/8" thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish as pattern, cut out 1 "lids"; cut out small hole in center of each and several slits as vents for steam. Arrange on ungreased large cookie sheet; brush with egg-yolk mixture (1 egg yolk and 1 tbsp water). Bake 10 to 12 minutes until lightly browned.
In small saucepan over medium heat, melt butter; add flour; stir until smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir mixture gradually into vegetables simmering in skillet; cook 2 to 3 minutes longer, stirring occasionally until thickened. Stir in peas and turkey; remove from heat.
Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on top of each; bake 5 to 10 minutes until filling is heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 343 | ||
Calories from Fat: 228 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.3g | 34 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 130mg | 40 % | |
Sodium 1474.4mg | 51 % | |
Potassium 375.1mg | 10 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 18.1g | ||
Protein 7.6g | 11 % | |
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: 343
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