Turkey Pot Pie With Vegetables

It may come as a surprise to learn that one of your favorite go-to dishes may actually offer several benefits for healthy brain function. For many, the best part of this recipe for Turkey Pot Pie is that it offers yet another alternative for using up those delicious turkey leftovers in the freezer. Another benefit is the cost savings. Turkey, compared to its chicken counterpart, typically costs less per pound.

Turkey can be a superior substitute for chicken, with a richer, more “meaty” flavor. Turkey has less cholesterol than chicken, fewer calories, and less fat, all of which help support healthy brain function. And while some of these differences are admittedly modest, they still add up to being the better choice for many.

Turkey also has more vitamins and minerals compared to chicken. It’s higher in selenium, phosphorous and riboflavin, all essential nutrients for healthy brain function. When you combine all the slight advantages of turkey over chicken, it makes sense to try this healthier version of chicken pot pie.

Note: This recipe works very well for baking and serving in individual casserole dishes if you have them. Otherwise, you can bake it in a large casserole dish, where your family and guests can help themselves to their own servings of this delicious one-dish meal.

Ingredients:

• 1-1/2 lb cooked turkey, cut into bite-sized pieces
• 1 Tbsp cooking oil
• 1 yellow onion, diced
• 4 Tbsp butter
• 4 Tbsp flour
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 tsp fresh or dried thyme
• 1/2 tsp pepper
• 1/2 tsp salt
• 12 oz. frozen or fresh mixed vegetables
• 1 double pie crust

Instructions:

1. Preheat the oven to 350ºF.
2. Heat a deep skillet or Dutch oven over low heat.
3. Add the diced onion and butter. Sauté the onions in the butter until softened.
4. Sprinkle the flour over the onions in the skillet and stir.
5. Add the chicken broth and milk. Whisk to combine. Let the liquid come up to a simmer, at which point it will thicken into a gravy.
6. Add the cooked turkey. Add all seasonings. Stir to combine.
7. Add vegetables and allow them to heat through in the gravy, stirring occasionally, just until the gravy begins to simmer again. Remove from the heat.
8. Place your bottom crust in casserole dish or individual casserole baking dishes. Transfer the chicken, vegetable, and gravy mixture into the pie crust.
9. Add the top crust and crimp the edges closed. Brush a light layer of whisked egg over the surface of the pie crust (optional). Poke holes in the top of the crust to vent.
10. Bake the chicken pot pie for 35-45 minutes or until the crust is golden brown. Baking time may vary depending on the size of casserole dish used.