Turkey Pot Pies
Turkey Pot Pies might be just the main course you are searching for. Watching your figure? This dairy free recipe has 221 calories, 21g of protein, and 6g of fat per serving. This recipe serves 8 and costs 100 cents per serving. Head to the store and pick up yellow onion, potatoes, fresh thyme leaves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. 456 people were glad they tried this recipe. It is brought to you by Brown Eyed Baker. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is great. If you like this recipe, you might also like recipes such as Turkey Pot Pies, Individual Turkey Pot Pies, and Creamy Turkey Pot Pies.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1¾ cups chicken broth
3 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 cup frozen peas
4 cups mashed potatoes
3 cups cooked turkey meat, skinless, cut into bite-size pieces
12 ounces white mushrooms, sliced
1 cup chopped yellow onion
Equipment:
oven
frying pan
baking sheet
baking pan
ramekin
broiler
Cooking instruction summary:
1. Preheat oven to 400 degrees F, with the rack in the upper third of the oven.2. Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, mushrooms and thyme to the skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is pale golden, about 2 minutes. Stir in the broth, scraping up any brown bits on the bottom of the skillet, and simmer until thickened, about 4 minutes. Stir in the turkey and peas. Season with salt and pepper.3. Transfer the turkey mixture to a 2-quart baking dish or eight broiler-proof 8-ounce ramekins; set on a rimmed baking sheet. Spread the potatoes over the turkey mixture. Bake until the filling is bubbling and the potatoes are golden in spots, about 20 minutes.4. Turn on the broiler and move the rack to the top position. Broil until the potatoes are evenly golden, about 2 to 3 minutes. Let cool 10 minutes before serving.
Step by step:
1. Preheat oven to 400 degrees F, with the rack in the upper third of the oven.
2. Heat the olive oil in a large skillet over medium heat until shimmering.
3. Add the onion, mushrooms and thyme to the skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is pale golden, about 2 minutes. Stir in the broth, scraping up any brown bits on the bottom of the skillet, and simmer until thickened, about 4 minutes. Stir in the turkey and peas. Season with salt and pepper.
4. Transfer the turkey mixture to a 2-quart baking dish or eight broiler-proof 8-ounce ramekins; set on a rimmed baking sheet.
5. Spread the potatoes over the turkey mixture.
6. Bake until the filling is bubbling and the potatoes are golden in spots, about 20 minutes.
7. Turn on the broiler and move the rack to the top position. Broil until the potatoes are evenly golden, about 2 to 3 minutes.
8. Let cool 10 minutes before serving.
Nutrition Information:
covered percent of daily need
