Low Fat Turkey Pot Pie Recipe - An Easy Comfort Food
Nothing beats a classic pot pie! It’s a classic comfort food comfort food dish that is sure to bring warmth and coziness to your family dinner table. This low fat turkey pot pie recipe is a delicious and healthier alternative to the traditional version. It’s easy to make and packed with flavor!
Description
This low fat turkey pot pie is a delicious and healthier twist on the classic comfort food dish. It’s made with lean turkey, nutritious vegetables, and a deliciously creamy sauce for a tasty dish that won’t pack on the calories. It’s a great way to get your family to eat their veggies and still enjoy a comforting meal.
Prep Time
This low fat turkey pot pie recipe takes about 10-15 minutes of preparation time. You will need to chop the vegetables, cook and shred the turkey, and make the creamy sauce. Once these steps are completed, the rest of the recipe is easy and quick!
Cook Time
This low fat turkey pot pie recipe cooks in the oven for 40 minutes. This time includes 25 minutes of preheating the oven, so the total active preparation time is only 15 minutes.
Ingredients
- 2 cups cooked, shredded turkey
- 2 cups of frozen mixed vegetables
- 1/2 cup of low-fat milk
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of ground nutmeg
- 1/4 cup of grated Parmesan cheese
- 1 (9-inch) refrigerated pie crust
Instructions
1. Preheat the oven to 375 degrees F.
2. In a large skillet, melt the butter over medium heat. Add the frozen vegetables and cook until they are softened. Remove from the heat.
3. In a small saucepan, whisk together the milk, flour, salt, pepper, thyme, garlic powder, and nutmeg. Heat over medium heat until the sauce thickens and bubbles. Remove from the heat and set aside.
4. In a large bowl, combine the cooked vegetables, shredded turkey, and Parmesan cheese. Pour the sauce over the mixture and stir until combined.
5. Pour the mixture into the pie crust and spread it out evenly. Bake in the preheated oven for 40 minutes.
6. Let cool for 10 minutes before serving.
Equipment
- Large skillet
- Small saucepan
- Large bowl
- 9-inch pie dish
Notes
- If you don’t have a 9-inch pie dish, a 9x13-inch baking dish works just as well.
- The sauce can be made ahead of time and stored in the refrigerator for up to two days.
- If you don’t have any cooked turkey, you can substitute cooked chicken.
Nutrition: Per Serving
Calories: 330
Fat: 10g
Carbohydrates: 33g
Protein: 21g
Recipe Tips
- For a crispy top, sprinkle the top of the pot pie with some shredded cheese before baking.
- You can use any type of frozen vegetables that you like.
- If you want to make this pot pie even healthier, you can substitute the butter for olive oil or use a low-fat milk.
- For some extra protein, you can add in some cooked quinoa or chickpeas.
- To make this dish vegetarian, you can substitute the turkey for extra vegetables or cooked beans.
- If you don’t have a pie dish, you can make individual pot pies using ramekins or small baking dishes.
- This pot pie can be frozen for up to 3 months.
- Leftovers can be stored in the refrigerator for up to 3 days.
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