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Name: Turkey Pot Pie for the 90s
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 sm Onion -- chopped; 1/4 ts Pepper; 12 oz Cooked low-salt turkey --; 1/4 c All-purpose flour; 1 Refrigerated 9-inch uncooked; 1 c Low-sodium chicken broth; 1 ts Leaf thyme -- crumbled; 3 md Carrots -- thinly sliced; 1/2 lb Mushrooms -- sliced; 1 c Frozen corn kernels; Breast, cubed; Pie crust (1/2 of a

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INGREDIENTS

1 sm Onion -- chopped
1/4 ts Pepper
12 oz Cooked low-salt turkey --
1/4 c All-purpose flour
1 Refrigerated 9-inch uncooked
1 c Low-sodium chicken broth
1 ts Leaf thyme -- crumbled
3 md Carrots -- thinly sliced
1/2 lb Mushrooms -- sliced
1 c Frozen corn kernels
Breast, cubed
Pie crust (1/2 of a

Servings

INSTRUCTIONS

Preheat oven to 450 degrees F. Cook onion in 2 Tbs. of the chicken broth in large non-stick skillet over medium-high heat until tender, about 2 minutes. Combine the flour, thyme and pepper in a small bowl. Gradually stir in the remaining chicken broth until smooth. Stir the flour mixture into skillet until well blended. Cook and stir over medium heat until the mixture thickens and boils. Add carrots and mushrooms. Simmer, covered, for 10 minutes. Stir in the corn and turkey. Pour filling into a 9-inch pie plate. Cover filling with the piecrust. Pinch down edges around the rim. Pierce with fork for steam vents. Bake pie in preheated 450 degree oven for 15 to 18 minutes or until the crust is golden brown. Makes 4 servings at $2.15 each Nutritional information per serving: calories - 418, protein - 23 gm., fat - 16 gm., carbohydrates - 46 gm., cholesterol - 36 mg., sodium ~ 870 mg. Recipe By : From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Turkey Pot Pie for the 90s

1 sm Onion -- chopped
1/4 ts Pepper
12 oz Cooked low-salt turkey --
1/4 c All-purpose flour
1 Refrigerated 9-inch uncooked
1 c Low-sodium chicken broth
1 ts Leaf thyme -- crumbled
3 md Carrots -- thinly sliced
1/2 lb Mushrooms -- sliced
1 c Frozen corn kernels
 Breast, cubed
 Pie crust (1/2 of a

Preheat oven to 450 degrees F. Cook onion in 2 Tbs. of the chicken broth in  large non-stick skillet over medium-high heat until tender, about 2  minutes. Combine the flour, thyme and pepper in a small bowl. Gradually  stir in the remaining chicken broth until smooth. Stir the flour mixture  into skillet until well blended. Cook and stir over medium heat until the  mixture thickens and boils. Add carrots and mushrooms. Simmer, covered, for  10 minutes. Stir in the corn and turkey. Pour filling into a 9-inch pie  plate.  Cover filling with the piecrust. Pinch down edges around the rim.  Pierce with fork for steam vents. Bake pie in preheated 450 degree oven for  15 to 18 minutes or until the crust is golden brown. Makes 4 servings at  $2.15 each Nutritional information per serving: calories - 418, protein -  23 gm., fat - 16 gm., carbohydrates - 46 gm., cholesterol - 36 mg., sodium  ~ 870 mg.    Recipe By     :    From: Cuponquen@aol.Com               Date: Sun, 12 Nov 1995 21:45:56 -0500    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (244g)
Recipe Makes: 4 Servings

Calories: 62
Calories from Fat: 3 (5%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 238.9mg		8 %
Potassium 133.9mg		4 %
Total Carbohydrate 13.1g		4 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 12.2g
Protein 2.6g		4 %
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.

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Calories per serving: 62

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