Turkey Potpie Revisited
Potpie is classic comfort food — rich, creamy and undeniably savory. But it’s also traditionally chock-full of fat and calories. In this version, we’ve replaced the usual cream with evaporated skim milk and added lots of nutritious vegetables. You can make it ahead of time and pop it in the oven when you get home. And if you’d prefer a vegetarian supper, you can eliminate the meat and add more veggies.
- 1 leek (white part only), thinly sliced
- 1 Tbsp chopped garlic
- 1 Tbsp flour
- 1 can (12 oz) evaporated skim milk
- ¼ tsp pepper
- 2 Tbsp chopped fresh tarragon or 2 tsp dried
- 1 lb cooked turkey (light and dark meat), cut into 1 in. cubes
- 3 sm red potatoes, cubed
- 1 sm sweet potato, cubed
- 2 sm parsnips, thinly sliced
- ½ c frozen crinkle-cut carrots, thawed
- 1 cup buttermilk biscuit mix
- ¼ c skim milk
1. Preheat oven to 350° F. Coat a lg skillet with olive oil cooking spray and place over med heat. Add leeks and garlic; cook for 4 min. Stir in flour; cook, stirring, for 30 sec. Whisk in evaporated milk; cook, stirring, for 3 to 5 min., or until slightly thickened. Season with pepper and half of the tarragon.
2. Stir in turkey, red potatoes, sweet potatoes, parsnips, and carrots. Transfer to a 2-qt casserole. Cover and bake for 30 min.
3. In a sm bowl, stir together biscuit mix, skim milk, and remaining tarragon. Using 2 lg spoons, drop 4 biscuits on top of filling. Bake 10 to 15 min. more, or until biscuits are golden brown and vegetables are tender. (Casserole can be frozen at this point. To serve, thaw first, then reheat in oven.) Serves 4.
Per serving: Cal 428; Fat 8 g (17% of cal); Sat. Fat 1.3 g; Chol 58 mg; Fiber 4.1 g; Pro 33.1 g; Carb 55.5 g; Sodium 550 mg.
Diet Exchanges: Milk 1; Vegetable 1.7; Fruit 0; Bread 2.1; Meat 2.4; Fat 0.8