Turkey Pot Pie Filling
Total Time: 45 minutes
2 tablespoons Schnucks unsalted butter
2 medium carrots, chopped
2 garlic cloves, minced
1 yellow onion, finely chopped
1 celery rib, finely chopped
3 tablespoons Schnucks all-purpose flour
1-3/4 cups less-sodium chicken broth
3/4 cup heavy cream
3/4 cup Schnucks vitamin D whole milk
3-1/2 cups chopped cooked turkey
1 cup frozen peas
1 teaspoon salt
3/4 teaspoon ground black pepper
In large skillet, melt butter over medium heat. Add carrots, garlic, onion and celery; cook 10 minutes, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently.
Increase heat to medium-high. Gradually whisk broth, cream and milk into skillet; heat to simmering. Reduce heat to medium-low; simmer 5 minutes or until vegetables are tender, stirring occasionally. Stir in turkey and peas; cook 3 minutes or until heated through. Stir in salt and pepper. Makes about 10 cups.
Each serving: about 369 calories, 22 g total fat (12 g saturated), 136 mg cholesterol, 642 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g sugars, 29 g protein
See our video on how to make Turkey Pot Pie Cones for the perfect turkey pot pie filling vessel.