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Leftover Turkey and Veggies Pot Pie















Low Cholesterol, Trans-fat Free


For the filling:
4 teaspoons olive oil
or canola oil, divided
1 cup pearl onions
fresh or frozen, thawed
1 cup baby carrots
10 ounces mushrooms
cremini, halved
2 ½ cups chicken broth, low salt
4 tablespoons cornstarch
2 ½ cups turkey
cooked and shredded, or chicken
3 tablespoons sour cream, light
1 cup peas, frozen
1 x salt
to taste
1 x black pepper
freshly ground, to taste
For the biscuit topping:
¾ cup whole-wheat pastry flour
¾ cup all-purpose flour
2 teaspoons sugar
½ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 ½ teaspoons thyme
2 tablespoons butter
chilled, cut into small pieces
1 cup buttermilk
low-fat or skim
1 tablespoon canola oil


For the filling:

Put 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat.

Add onions and carrots, cook, stirring, until golden brown and tender, 6 to 8 minutes.

Transfer to a bowl and set aside.

Heat the remaining 2 teaspoons oil in the pan over medium-high heat.

Stir in mushrooms and cook, stirring often, until browned and their liquid has evaporated, about 6 minutes.

Put the onions and carrots back to the pan.

Add 2 cups broth and bring to a boil, reduce heat to a gentle simmer.

Stir in cornstarch with the remaining ½ cup broth, add to the pan and cook, stirring, until the sauce thickens.

Stir in turkey, peas, sour cream, salt and pepper.

Transfer the filling to a 2-quart baking dish .

For the biscuit:

Preheat oven to 400°F.

Mix together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.

Using your fingertips, cut butter into the dry ingredients until crumbly.

Stir in buttermilk and oil, keep stirring until just incorporated.

Drop the dough onto the filling in 6 even portions.

Place the baking dish on a baking sheet.

Bake the pot pie until the topping is golden and the filling is bubbling, about 35 minutes.

Let cool for about 8 minutes.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 26537% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 347mg 14%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 3% Vitamin C 1%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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