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Turkey Pot Pie with Wheat Germ Crust

Turkey Pot Pie with Wheat Germ Crust

Nutrition Facts

Serving Size: 1 pie (459g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 510
Calories From Fat 190
  • % Daily Value
  • Total Fat 21g 32%
  • Saturated Fat 6g 30%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 10g
  • Cholesterol 65mg 22%
  • Sodium 450mg 19%
  • Potassium 740mg 21%
  • Total Carbohydrate 49g 16%
  • Dietary Fiber 6g 24%
  • Sugars 8g
  • Protein 30g
  • Vitamin A 130% Vitamin C 15%
  • Calcium 15% Iron 25%
  • Vitamin E 35% Thiamin 40%
  • Folate 45% Phosphorus 40%
  • Magnesium 25% Zinc 25%

You no longer need to search the freezer aisle when you’re craving a turkey pot pie. Use leftover turkey to create this healthier homemade version with a tasty wheat germ crust.

Serves 4

Filling

2 teaspoons olive oil

1 small onion, chopped (about 1/2 cup)

2 stalks celery, chopped

2 large carrots, peeled and chopped

2 cups sliced cremini mushrooms

1 tablespoon fresh chopped thyme

3 tablespoons flour

1 tablespoon Kretschmer Original Toasted Wheat Germ

1 cup low-fat (1 percent) milk

2 cups low-sodium chicken broth

2 cups shredded cooked turkey

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup frozen peas, thawed

Crust

1 cup all-purpose flour

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

2 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons canola oil

4 to 5 tablespoons ice water

1 tablespoon olive oil

Special equipment: Four 5-inch diameter aluminum pie pans


Preheat oven to 400° F.

To prepare filling, heat 2 teaspoons olive oil in 4-quart pot over medium heat. Add onion, celery, carrots, mushrooms and thyme and cook until tender, about 5 minutes.

In small bowl mix together flour and wheat germ. Gradually whisk in milk to prevent lumps from forming. Add milk mixture to vegetables along with chicken broth, turkey, salt and pepper. Bring to a boil, reduce heat and simmer 10 minutes until thickened. Stir in peas and divide mixture into 4 pie pans.

To prepare crust, mix flour and wheat germ in large bowl. Using your fingertips or a pastry blender, mix canola oil and butter into the flour until very small crumbs form. Stir in water, a tablespoon at a time, until dough holds together.

Pat dough into a disk, then cut into 4 equal pieces. Roll each piece of dough between two pieces of waxed paper or parchment to create a 7-inch diameter disk. Cut a few slits in the top of each rolled out piece of dough and top each filled pie plate with the dough, folding the edges under and crimping using your thumb and index finger. Place pans onto a baking sheet and bake for 30 minutes until crust is golden. Remove from oven and brush crust with olive oil before serving.

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