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Turkey Pot Pie

Active Time: 30 minutes • Total Time: 1 hour 10 minutes • Serves: 8

1 refrigerated rolled pie crust
4 tablespoons Schnucks unsalted butter
1 medium onion, chopped (about 1 cup)
3 cups Schnucks frozen mixed vegetables
1/2 cup Schnucks all-purpose flour
1 teaspoon fresh thyme leaves
1 can (14-1/2 ounces) less-sodium chicken broth (1-3/4 cups)
1 cup Schnucks whipping cream, divided
4 cups coarsely chopped precooked turkey meat or Schnucks whole roasted chicken meat (about 1-1/2 pounds)
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Preheat oven to 375°F. Let pie crust stand at room temperature as label directs to soften slightly. Meanwhile, in 4-quart saucepan, melt butter over medium-high heat. Add onion and cook 3 to 4 minutes or until tender, stirring frequently. Add frozen vegetables and cook 4 to 5 minutes or until heated through. Stir in flour and thyme and cook 1 minute, stirring frequently. Slowly add broth, stirring until well combined. Reserve 2 tablespoons cream; add remaining cream to saucepan. Increase heat to high. Cook 4 to 5 minutes or until mixture simmers, stirring occasionally. Remove saucepan from heat; stir in turkey, salt and pepper. Pour turkey mixture into 2-1/2- to 3-quart glass or ceramic baking dish.

2. Gently stretch dough or roll dough between 2 sheets of waxed paper with rolling pin to fit baking dish; drape dough over turkey mixture. With sharp paring knife, trim edges, if necessary. Cut 3 to 5 vents in top of crust. Brush top of crust with reserved 2 tablespoons cream.

3. Bake pie 30 to 35 minutes or until top is golden brown and edges bubble. Let stand 10 minutes before serving.

Each serving: about 463 calories, 28 g total fat (15 g saturated), 110 mg cholesterol, 620 mg sodium, 29 g carbohydrate, 3 g fiber, 25 g protein