Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Serves: 6
Ingredients
- 2 cups diced red potatoes
- 1 large onion, finely chopped
- 2 celery ribs, chopped
- 2 teaspoons chicken bouillon granules
- ½ teaspoon dried rosemary, crushed
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- 1/8 teaspoon pepper
- 1 can (14 ½ ounces) reduced-sodium chicken broth
- ½ cup water
- 3 tablespoons all-purpose flour
- 2/3 cup fat-free evaporated milk
- 3 cups frozen mixed vegetables, thawed and drained
- 2 cups cubed cooked turkey breast
Crust:
- ¼ cup all-purpose flour
- ¼ cup whole wheat flour
- ½ teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons fat-free milk, divided
- 1 tablespoon canola oil
- Paprika
Instructions
- Preheat your oven to 400F degrees. Place the first 10 ingredients in a large saucepan, bringing it to a boil. Reduce the heat and simmer, covered, until potatoes are tender, 10 to 15 minutes.
- In a small bowl, whisk the flour and evaporated milk until smooth. Stir the mix into the pan. Bring it to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-inch square baking dish.
- For crust, whisk together the flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll dough to 1/8-inch thickness; cut into short strips. Arrange over the filling and brush strips with remaining milk; sprinkle with paprika.
- Bake, uncovered, until filling is bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Nutrition Info
Calories per serving: 280
Total fat: 4 g
Saturated fat: 1 g
Sodium: 696 mg
Total Carbohydrate: 38 g
Dietary fiber: 6 g
Sugar: 9 g
Protein: 23 g
Recipe adapted from: tasteofhome.com