Turkey Pot Pie

  • Yield: 8 servings


2-- (9-inch) purchased pie crusts
3cups turkey meat, light and dark, torn into small pieces, smoked if possible
2-- sweet potatoes, peeled and cut into julienne strips
3-- medium red potatoes, cubed (not peeled)
1-- (10-ounce) package frozen baby peas
1teaspoon dry tarragon
1teaspoon dry parsley
1/2teaspoon black pepper
-- Other herbs and spices as desired
3tablespoons cornstarch
3cups cold nonfat milk
2tablespoons butter
1cup turkey gravy, preferably home made (or substitute reduced-sodium chicken broth)
-- Pepper to taste


  1. Preheat oven to 375F.
  2. Place one crust in deep dish pie plate. Line with waxed paper and fill with dry beans or weights. Bake for 15 minutes. Remove from oven to a cooling rack. Remove beans and wax paper.
  3. Meanwhile, boil potatoes for 5 to 10 minutes until tender, but not falling apart. Microwave peas for 3 minutes.
  4. Line the pie crust with turkey. Add the potatoes and peas. Combine parsley, tarragon, black pepper (and other herbs and spices as desired). Sprinkle over vegetables in the pie plate.
  5. Combine the cornstarch and milk in a medium pan, stirring until smooth. Add butter and pepper. Bring to boil, stirring constantly; reduce heat, lightly boil 1 minute. Add gravy (or broth) and stir. Stir and cook until thickened. Pour the sauce over the meat and vegetables in the pie plate.
  6. Cover the pie with top crust; crimp edges.  Make six ½-inch slits in the crust to allow steam to escape.
  7. Bake at 375F for about 1 hour, until contents are bubbling through the slits in the crust.

Recipe by Mary Jo Cutler, Massachusetts. Reprinted with permission from John Wiley & Sons, Inc.  The American Dietetic Association's Cooking Healthy Across America (Wiley, 2004).

Nutritional Info *per serving

  • Calories 260
  • Fat 7g
  • Saturated Fat 3g
  • Cholesterol 50mg
  • Sodium 180mg
  • Carbohydrate 26g
  • Fiber 4g
  • Protein 23g