Turkey Cranberry Pot Pie
Turkey Cranberry Pot Pie
PREP TIME: 15 minutes
COOK TIME: 35 minutes
SERVES: 4
Turkey Cranberry Pot Pie
PREP TIME: 15 minutes
COOK TIME: 35 minutes
SERVES: 4
Ingredients
This is a terrific recipe if you don’t want to cook a whole turkey for Thanksgiving especially if you are cook-ing for just one or two people. These individual pot pies are perfect to freeze to enjoy when you want the aroma of fall to remind you of the holidays or to have on hand any time. No need to roast a whole turkey for leftovers anymore!
- 1 tbsp (15 mL) canola oil
- 1 onion, diced
- 1 each carrot and celery, diced
- 2 cloves garlic, minced
- 1 lb (450 g) ground turkey
- 1 tbsp (15 mL) dried sage leaves
- 1 tsp (5 mL) dried thyme
- 1/4 cup (60 mL) all-purpose flour
- 1 1/2 cups (375 mL) 2% milk
- 1/2 tsp (2 mL) each salt and pepper
- 1/2 cup (125 mL) whole cranberry sauce
- 1/2 cup (125 mL) frozen peas
- 1/4 cup (60 mL) dried cranberries
- 1 sheet pie or puff pastry (for a 9 inch/23 cm pie)
Preparation
In a large skillet, heat oil over medium heat and cook onion, carrot, celery and garlic for 5 minutes or until softened. Add turkey, sage and thyme and cook, stirring for about 5 minutes or until no longer pink in-side. Stir in flour to coat. Pour in milk, salt and pepper and cook, stirring for about 5 minutes or until bubbly and thickened. Remove from heat and stir in cranberry sauce, peas and dried cranberries; let cool slightly.
Preheat oven to 400ºF (200ºC).
Spoon filling into four 1 cup (250 mL) ramekins or one 9 inch (23 cm) pie plate. Cut pastry to fit tops of ramekins. Cut vent holes in top pastry and bake for about 20 minutes or until pastry is golden. Let cool slightly before serving.
Optional: Beat 1 egg with 1 tbsp (15 mL) of water. Brush pastry with egg mixture before baking.
Ingredients
This is a terrific recipe if you don’t want to cook a whole turkey for Thanksgiving especially if you are cook-ing for just one or two people. These individual pot pies are perfect to freeze to enjoy when you want the aroma of fall to remind you of the holidays or to have on hand any time. No need to roast a whole turkey for leftovers anymore!
- 1 tbsp (15 mL) canola oil
- 1 onion, diced
- 1 each carrot and celery, diced
- 2 cloves garlic, minced
- 1 lb (450 g) ground turkey
- 1 tbsp (15 mL) dried sage leaves
- 1 tsp (5 mL) dried thyme
- 1/4 cup (60 mL) all-purpose flour
- 1 1/2 cups (375 mL) 2% milk
- 1/2 tsp (2 mL) each salt and pepper
- 1/2 cup (125 mL) whole cranberry sauce
- 1/2 cup (125 mL) frozen peas
- 1/4 cup (60 mL) dried cranberries
- 1 sheet pie or puff pastry (for a 9 inch/23 cm pie)
Preparation
In a large skillet, heat oil over medium heat and cook onion, carrot, celery and garlic for 5 minutes or until softened. Add turkey, sage and thyme and cook, stirring for about 5 minutes or until no longer pink in-side. Stir in flour to coat. Pour in milk, salt and pepper and cook, stirring for about 5 minutes or until bubbly and thickened. Remove from heat and stir in cranberry sauce, peas and dried cranberries; let cool slightly.
Preheat oven to 400ºF (200ºC).
Spoon filling into four 1 cup (250 mL) ramekins or one 9 inch (23 cm) pie plate. Cut pastry to fit tops of ramekins. Cut vent holes in top pastry and bake for about 20 minutes or until pastry is golden. Let cool slightly before serving.
Optional: Beat 1 egg with 1 tbsp (15 mL) of water. Brush pastry with egg mixture before baking.
RECIPE TIP
Let cool completely. Cover well or place in resealable container and freeze for up to 1 month. Let thaw completely before reheating in microwave or in a 350ºF (180ºC) oven.
For a double crust pot pie, use an 8 or 9 inch (20 or 23 cm) pie plate or casserole dish and 2 sheets pie pasty (1 pkg (400 g) pie pastry). Place 1 sheet of pastry in pie plate and add filling. Top with remaining pie pastry, pinch edges to seal. Cut vent holes before baking.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information
-
Calories620
-
Saturated28g
-
Fat28g
-
Cholesterol110mg
-
Sodium700mg
-
Fibre4g
-
Carbohydrate60g
-
Sugars26g
-
Iron18%
-
Vitamin A24%
-
Vitamin C8%
-
Vitamin D6%
-
Calcium225mg
-
Protein31g
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
RECIPE TIP
Let cool completely. Cover well or place in resealable container and freeze for up to 1 month. Let thaw completely before reheating in microwave or in a 350ºF (180ºC) oven.
For a double crust pot pie, use an 8 or 9 inch (20 or 23 cm) pie plate or casserole dish and 2 sheets pie pasty (1 pkg (400 g) pie pastry). Place 1 sheet of pastry in pie plate and add filling. Top with remaining pie pastry, pinch edges to seal. Cut vent holes before baking.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information (Per Serving)
-
Calories620
-
Saturated28g
-
Fat28g
-
Cholesterol110mg
-
Sodium700mg
-
Fibre4g
-
Carbohydrate60g
-
Sugars26g
-
Iron18%
-
Vitamin C8%
-
Calcium225mg
-
Protein31g
-
Vitamin A24%
-
Vitamin D6%
