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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Who would ever suspect that a traditional potpie could be on the lighter side? My comforting entree promises to warm you up on winter's chilliest nightsâ¦without adding inches to your waistline! Ingredients:
1 small onion, chopped |
1/4 cup king arthur unbleached all-purpose flour |
3 cups chicken stock |
3 cups cubed cooked turkey breast |
1 package (16 ounces) frozen peas and carrots |
2 medium red potatoes, cooked and cubed |
3 tablespoons minced fresh parsley |
1 tablespoon minced fresh thyme |
1/4 teaspoon pepper |
1 sheet refrigerated pie pastry |
additional fresh parsley or thyme leaves, optional |
1 egg |
1 teaspoon water |
1/2 teaspoon kosher salt |
Directions:
1. In a Dutch oven coated with cooking spray, saute onion until tender. In a small bowl, whisk flour and stock until smooth; gradually stir into Dutch oven. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Add turkey, peas and carrots, potatoes, parsley, thyme and pepper; stir gently.
2. Preheat oven to 425°. Divide turkey mixture among eight 10-oz. ramekins. On a lightly floured surface, unroll pastry. Cut out eight 3-in. circles. Gently press parsley into pastries if desired. Place over turkey mixture. Beat egg and water; brush over tops. Sprinkle with salt.
3. Place ramekins on a baking sheet. Bake 20-25 minutes or until crusts are golden brown. Yield: 8 servings.
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