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Low Calorie Turkey Pot Pie Recipe

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Description

If you're looking for a hearty and comforting meal that won't break your calorie budget, then look no further than this low calorie turkey pot pie recipe. This easy-to-make dish is full of flavor and nutrition, and it's a great way to get your daily dose of protein. The base of the dish is lean turkey, which is cooked in a savory broth, and then topped with a light and flaky puff pastry crust. The vegetables in the dish add a burst of flavor and color, and the combination of the flavors is truly scrumptious. This low calorie turkey pot pie recipe is sure to become a family favorite.

Prep Time

This recipe requires about 20 minutes of prep time. You'll need to chop the vegetables and cook the turkey before assembling the pot pie. The crust will also need to be prepared and cut into the desired shape before baking.

Cook Time

The cook time for this recipe is about 35 minutes. This includes the time to pre-bake the crust before adding the filling. The dish will then need to be baked for an additional 25 minutes or until the crust is golden brown and the filling is bubbling.

Ingredients

  • 1 lb. ground turkey
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 sheet puff pastry, thawed
  • 1 tablespoon olive oil
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn

Instructions

Preheat the oven to 375 degrees Fahrenheit. Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, stirring frequently, until the turkey is browned and cooked through. Add the onion, carrot, celery, and garlic, and cook until the vegetables are tender. Sprinkle in the flour and mix until combined. Stir in the chicken broth, thyme, paprika, black pepper, and salt. Simmer for about 5 minutes, or until the mixture has thickened. Remove from heat and stir in the frozen peas and corn.

Grease a 8x8 inch baking dish with non-stick cooking spray. Place the turkey and vegetable mixture into the baking dish and spread out evenly. Cut the puff pastry into strips and layer over the top of the filling. Bake for 25 minutes, or until the crust is golden brown and the filling is bubbling.

Equipment

  • Large skillet
  • 8x8 inch baking dish
  • Baking Sheet

Notes

This recipe can be easily doubled to make a 9x13 inch baking dish. Make sure to adjust the baking time accordingly. This dish can also be made ahead of time and frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake for 25 minutes, or until the filling is hot and bubbling.

Nutrition: Per Serving

  • Calories: 408
  • Fat: 19g
  • Carbs: 30g
  • Protein: 27g
  • Fiber: 2g
  • Sugar: 3g

Recipe Tips

This turkey pot pie is great served with a side salad or a simple green vegetable. For an extra boost of protein, top with a dollop of Greek yogurt. To reduce the fat and calories, you can use a low-fat or fat-free puff pastry. You can also use a reduced-fat cheese in place of the regular cheese.

This low calorie turkey pot pie is a great dish for a weeknight dinner. It's easy to make and it's full of flavor and nutrition. It's sure to become a family favorite in no time!


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