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Prep Time:25 minsAdditional Time:55 minsTotal Time:1 hr 20 minsServings:6Yield:1 9 1/2-inch potpieJump to Nutrition Facts
Prep Time:25 minsAdditional Time:55 minsTotal Time:1 hr 20 minsServings:6Yield:1 9 1/2-inch potpie
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:6
Servings:
6
Yield:1 9 1/2-inch potpie
Yield:
1 9 1/2-inch potpie
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil, divided1cupchopped yellow onion½cupsliced carrot½cupsliced celery8ouncesfresh cremini mushrooms, stemmed and quartered1tablespoonminced garlic2teaspoonsfinely chopped fresh sage1teaspoonfinely chopped fresh thyme2cupsno-salt-added chicken broth¼cupcornstarch4cupschopped or shredded cooked turkey breast1cupfrozen English peas½cupsour cream½teaspoonground pepper¼teaspoonsalt1(7 ounce) refrigerated or thawed frozen whole-wheat pie crust shell (such as Wholly Wholesome)
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil, divided
1cupchopped yellow onion
½cupsliced carrot
½cupsliced celery
8ouncesfresh cremini mushrooms, stemmed and quartered
1tablespoonminced garlic
2teaspoonsfinely chopped fresh sage
1teaspoonfinely chopped fresh thyme
2cupsno-salt-added chicken broth
¼cupcornstarch
4cupschopped or shredded cooked turkey breast
1cupfrozen English peas
½cupsour cream
½teaspoonground pepper
¼teaspoonsalt
1(7 ounce) refrigerated or thawed frozen whole-wheat pie crust shell (such as Wholly Wholesome)
DirectionsPreheat oven to 350 degrees F. Coat a 9 1/2-inch pie pan with cooking spray. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened and lightly browned, about 7 minutes. Transfer to a medium bowl.Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add mushrooms; cook, stirring often, until browned and tender, about 5 minutes. Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute. Return the onion mixture to the pan. Whisk broth and cornstarch in a measuring cup or bowl until smooth; add to the pan. Bring the mixture to a boil, stirring occasionally. Stir in turkey, peas, sour cream, pepper and salt. Remove from heat.Transfer the mixture to the prepared pie pan. Invert crust and place on top of the turkey mixture; slice a couple of slits in the center of the crust. Bake until golden and bubbly, about 45 minutes. Let stand for 10 minutes before slicing and serving.TipsEquipment: 9 1/2-inch pie panOriginally appeared: Eatingwell.com, September 2019
Directions
Preheat oven to 350 degrees F. Coat a 9 1/2-inch pie pan with cooking spray. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened and lightly browned, about 7 minutes. Transfer to a medium bowl.Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add mushrooms; cook, stirring often, until browned and tender, about 5 minutes. Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute. Return the onion mixture to the pan. Whisk broth and cornstarch in a measuring cup or bowl until smooth; add to the pan. Bring the mixture to a boil, stirring occasionally. Stir in turkey, peas, sour cream, pepper and salt. Remove from heat.Transfer the mixture to the prepared pie pan. Invert crust and place on top of the turkey mixture; slice a couple of slits in the center of the crust. Bake until golden and bubbly, about 45 minutes. Let stand for 10 minutes before slicing and serving.TipsEquipment: 9 1/2-inch pie pan
Preheat oven to 350 degrees F. Coat a 9 1/2-inch pie pan with cooking spray. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened and lightly browned, about 7 minutes. Transfer to a medium bowl.
Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add mushrooms; cook, stirring often, until browned and tender, about 5 minutes. Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute. Return the onion mixture to the pan. Whisk broth and cornstarch in a measuring cup or bowl until smooth; add to the pan. Bring the mixture to a boil, stirring occasionally. Stir in turkey, peas, sour cream, pepper and salt. Remove from heat.
Transfer the mixture to the prepared pie pan. Invert crust and place on top of the turkey mixture; slice a couple of slits in the center of the crust. Bake until golden and bubbly, about 45 minutes. Let stand for 10 minutes before slicing and serving.
Tips
Equipment: 9 1/2-inch pie pan
Originally appeared: Eatingwell.com, September 2019
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Nutrition Facts(per serving)406Calories18gFat27gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
