Me o my, I love pie....Dorothy, "Michael"
People all have their personal favorites when it comes to pie. It always seems to be people have their "must have" for the holidays be it Pumpkin, Apple or Pecan. After a few days of overeating, we're all left stuck with a random hodgepodge of leftovers after Thanksgiving dinner. This year I ended up with half of a pumpkin pie and a whole lot of turkey. My boyfriend's mother always has turkey or chicken pot pies in her freezer. It's a great way to quickly pull together a lunch or dinner on the fly. Her recipe was courtesy of Pillsbury so I wanted to see if I could create a healthier version.
Healthy Turkey Pot Pie
1/3 cup Whole Wheat Flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 13 3/4 ounce can chicken broth (low sodium)
2/3 cup skim milk
2 cups cubed, cooked or leftover chicken or turkey
1 10 ounce frozen peas, mixed veggies or green beans (thawed)
Pre-Made Pie Crust (I picked up a natural pie crust at Whole Foods)
In a saucepan melt the Earth Balance or Smart Balance. Blend in flour, salt and pepper. Stir in chicken broth and milk. cook and stir until thickened and bubbly; cook 1 minute more. Add cubed chicken or turkey and thawed vegetables; heat through. Divide mixture among six 1 cup casseroles. Top with the pie crust.
Place casseroles on a baking sheet. Bake at 425 for 25-30 minutes. Freezes well and can be reheated from frozen state: same 425 but 40 to 45 minutes.