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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A turkey pot pie that gets a nutrition grade of B+? How did this happen? Ingredients:
12 frozen pie crusts |
250 grams carrots, diced |
50 grams celery, diced |
2 cups canned peas |
145 grams potato, peeled and cooked |
200 grams turkey |
160 grams turkey gravy |
50 grams skim milk |
1/2 tsp pepper |
1/4 tsp paprika |
1/4 tsp celery salt |
Directions:
1. Dice celery and carrots and boil in a small amount of water until tender.
2. Add peas, and continue cooking until warm.
3. Add remaining ingredients and stir to combine. (Filling will be dry. Add water if you'd like a moister filling.)
4. Line pie plate with one crust. Perforate bottom with a fork.
5. Add filling. Cover with remaining crust. Seal edges with a fork. Trim remaining crust.
6. Bake at 425 degrees until top is golden brown, 30-40 minutes.
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