Potato Turkey Pot Pie

Potato Turkey Pot Pie Do Not Use Author: Canadian Living Credits: Potato Turkey Pot Pie Do Not Use


  • Portion size 4 servings

Ingredients

  • 4 (2 lb/1 kg) potatoes peeled and cut in chunks
  • 2 1/2 cups milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried thyme
  • 2 cups cubed cooked turkey
  • 2 cups cubed chicken
  • 1 1/2 cup frozen mixed vegetables
  • 2 tablespoons grated Parmesan cheese

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1289 mg
  • Protein 33 g
  • Calories 485.0
  • Total fat 14 g
  • Cholesterol 83 mg
  • Saturated fat 7 g
  • Total carbohydrate 58 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 27.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Potato Turkey Pot Pie