Include in Print View:

Turkey Pot Pie For The 90’S

Turkey Pot Pie for the 90's recipe image
This International dessert features Onion -- chopped, Low-sodium chicken broth, All-purpose flour, Leaf thyme -- crumbled, Pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 877.9
Description
This International dessert features Onion -- chopped, Low-sodium chicken broth, All-purpose flour, Leaf thyme -- crumbled, Pepper. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 small Onion -- chopped
  • 1 cup Low-sodium chicken broth
  • 1/4 cup All-purpose flour
  • 1 teaspoon Leaf thyme -- crumbled
  • 1/4 teaspoon Pepper
  • 3 md Carrots -- thinly sliced
  • 1/2 pound Mushrooms -- sliced
  • 1 cup Frozen corn kernels
  • 12 ounce Cooked low-salt turkey --
Directions
  1. 1
    Breast, cubed 1 Refrigerated 9-inch uncooked Pie crust (1/2 of a Preheat oven to 450 degrees F (232&# 194;°C).
  2. 2
    Cook onion in 2 Tbs.
  3. 3
    of the chicken broth in large non-stick skillet over medium-high heat until tender, about 2 minutes.
  4. 4
    Combine the flour, thyme and pepper in a small bowl.
  5. 5
    Gradually stir in the remaining chicken broth until smooth.
  6. 6
    Stir the flour mixture into skillet until well blended.
  7. 7
    Cook and stir over medium heat until the mixture thickens and boils.
  8. 8
    Add carrots and mushrooms.
  9. 9
    Simmer, covered, for 10 minutes.
  10. 10
    Stir in the corn and turkey.
  11. 11
    Pour filling into a 9-inch pie plate.
  12. 12
    Cover filling with the piecrust.
  13. 13
    Pinch down edges around the rim.
  14. 14
    Pierce with fork for steam vents.
  15. 15
    Bake pie in preheated 450 degree oven for 15 to 18 minutes or until the crust is golden brown

Nutrition Facts

Servings 4

Amount Per Serving
Calories 877.9kcal
% Daily Value *
Total Fat 14.3g22%
Saturated Fat 3.8g19%
Cholesterol 260.4mg87%
Sodium 288.5mg13%
Total Carbohydrate 36.2g13%
Dietary Fiber 5.2g21%
Sugars 9.5g
Protein 109.6g220%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 90s, allpurpose, baking, blending, boiling, broth, carrots, chicken, chopped, cooked, corn, crumbled, dessert, flour, frozen, international, kernels, leaf, lowsalt, lowsodium
Read it online: https://www.chefs-mate.com/recipe/turkey-pot-pie-for-the-90s/