Potato Turkey Pot Pie
Servings: 4
Ingredients:
Potato Turkey Pot Pie
Photography by Michael Alberstat
| Nutritional Info | |
| Per serving: about | - |
| cal | 485 |
| pro | 33 g |
| total fat | 14 g |
| sat. fat | 7 g |
| carb | 58 g |
| fibre | 5 g |
| chol | 83 mg |
| sodium | 1.289 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 22% |
| vit A | 40% |
| vit C | 28% |
| folate | 23% |
Suggested Recipes
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4 potatoes (2 lb/1 kg), peeled and cut in chunks
2-1/2 cups (625 mL) milk
2 tbsp (25 mL) butter
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 onion, chopped
2 cloves garlic, minced
1/4 cup (50 mL) all-purpose flour
1 tbsp (15 mL) dijon mustard
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) dried thyme
2 cups (500 mL) cubed cooked turkey or chicken
1-1/2 cups (375 mL) frozen mixed vegetables
2 tbsp (25 mL) grated parmesan cheese
Preparation:
In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or until tender; drain and mash with 1/2 cup (125 mL) of the milk, 1 tbsp (15 mL) of the butter and half each of the salt and pepper.
Meanwhile, in saucepan, melt remaining butter over medium heat; cook onion and garlic for 5 minutes or until softened. Add flour; cook, stirring, for 1 minute.
Gradually whisk in remaining milk, salt and pepper, the mustard, lemon juice and thyme; cook, whisking often, for 10 minutes or until thickened.
Add turkey and vegetables; cook for 5 minutes or until vegetables are tender.
Pour into 8-inch (2 L) casserole dish. Spread potatoes over top; sprinkle with Parmesan. Broil for 2 minutes or until golden.
Tags:
Main Course; Vegetables; Cheese/Other Dairy; Poultry-Turkey; Boil/Simmer; Broil; Make It Tonight;
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