Turkey Pot Pie with Pumpkin Crust - 34g Carbs, 7g Fiber, 6g Sugar
From: www.cleaneatingmag.com
This savory pot pie, stuffed with hearty veggies and "cream" sauce, gets
its tender crust from a sweet pumpkin puree.
Hands-on time: 25 minutes
Total time: 45 minutes
CATEGORY: Freezable, Under 45 Minutes
Serves: 8
--> CRUST
1 1/2 cups whole-wheat flour, plus additional for work surface and dusting
2 tsp dried sage
1 tsp baking powder
1/2 tsp sea salt
2 Tbsp olive oil buttery spread
1 1/2 cups fresh or jarred pumpkin puree (not pumpkin pie filling)
--> FILLING
1 tsp olive oil
1 white onion, chopped
3 carrots, peeled and sliced into 1/2-inch rounds
2 stalks celery, sliced into 1/2-inch crescents
1 1/2 cups cut and stemmed green beans (1-inch-long pieces)
1 cup fresh or frozen corn kernels (thawed, if frozen)
2 Tbsp whole-wheat flour
1 cup 1% milk
1 tsp dried tarragon
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1 1/2 lb cooked boneless, skinless turkey breast, chopped
Olive oil cooking spray
Prepare crust: In a large bowl, add 1 1/2 cups flour, sage, baking
powder and salt; stir with a fork to combine. Stir in buttery spread,
mashing until mixture is crumbly. Add pumpkin puree and stir until
flour is blended and mixture is clumpy. In bowl, use your hands to
knead dough 5 to 8 times, just until dough comes together and is
soft and slightly sticky, about 1 minute. (NOTE: Do not overwork
dough. If dough sticks to bowl, add a bit more flour.) Place a layer
of plastic wrap directly over top of dough and refrigerate until
needed, 30 minutes or up to 1 day.
Prepare filling: In a large saucepan or Dutch oven, heat oil on
medium-high. Add onion and saute, stirring occasionally, until
softened, about 5 minutes. Add carrots, celery, beans and corn;
cook, stirring frequently, for 10 minutes or until slightly tender.
Sprinkle 2 Tbsp flour over top of vegetables, stirring to coat. Stir
in milk, bring to a simmer and reduce heat to medium-low. Cook until
milk thickens into a sauce and coats vegetables, 5 to 8 minutes.
Stir in tarragon, salt, pepper and turkey and remove from heat.
Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking dish with
cooking spray. Spoon filling into dish in an even layer.
Transfer dough to a lightly floured work surface. Using a rolling
pin dusted with flour, roll dough out to a 1/4-inch-thick, 9 x 13-inch rectangle. Set rolling pin at bottom edge of dough and gently roll
dough onto pin so dough drapes over top. Lift rolling pin over baking
dish and gently unroll dough over filling. Using a paring knife or
kitchen scissors, trim excess overlapping dough from rim. If desired,
crimp edges with the tines of a fork or your fingers. Cut 6 slits into
crust to create steam vents. Transfer to oven and bake for 25 to
30 minutes, until filling bubbles and crust is lightly browned. Let
cool for 5 minutes before serving.
Serves: 8
Serving Size: 9.7-oz (1/8 of pie)
Nutrition per Serving:
281 Calories, 5g Total Fat, 1g Sat. Fat, 58mg Cholesterol,
34g Carbs, 7g Fiber, 6g Sugars, 27g Protein, 353mg Sodium
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