Healthy Turkey PotpieIngredients

Filling

3 teaspoons, divided, extra virgin olive oil
1 cup thawed previously frozen small onions
1 cup baby carrots, peeled
10 ounces cremini mushrooms, cleaned and cut in half
2 1/2 cups divided chicken broth, reduced-sodium, organic
1/4 cup cornstarch
2 1/2 cups cooked turkey or chicken from free range birds, diced
1 cup thawed previously frozen peas
1/4 cup sour cream, reduced-fat, low or no salt
salt to taste
pepper to taste, freshly ground

Topping and Crust

2 1/2 cups pastry flour, whole-wheat
1 teaspoon Stevia in the Raw or Truvia
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon thyme, dried
1 1/2 tablespoons of small pieces of cold no salt, organic butter
1 cup milk, organic, coconut or almond
1 tablespoon extra virgin olive oil

Directions

For filling

  1. Using a large skillet or Dutch oven, heat 1 teaspoon oil on stove burner set at medium-high.
  2. Toss in the onions and carrots.
  3. Cook, stirring often, about 7 minutes or until golden brown and tender. Place in a bowl.
  4. Heat rest of oil in same pan over medium-high heat.
  5. Stir in the mushrooms.
  6. Cook and stir continuously for about 5 to 7 minutes,or until mushrooms have browned and all liquid evaporated.
  7. Put the browned onions and carrots back into pan.
  8. Add 2 cups broth and bring to a boil.
  9. Once boiling, reduce stove burner to simmer.
  10. Mix cornstarch with the remaining 1/2 cup broth.
  11. Put this concoction in the pan.
  12. Simmer, stirring often, until sauce thickens.
  13. Add the turkey (or chicken), peas, sour cream, salt and pepper.
  14. Move the filling into a 2-quart baking dish.

To prepare crust and topping

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, mix whole-wheat flour, sugar, baking powder, baking soda, salt and thyme with a whisk.
  3. Cut butter into the dry ingredients, using your fingertips or 2 knives, until crumbly.
  4. Add coconut milk and oil.
  5. Stir just enough to combine.
  6. Using a tablespoon, drop this newly made dough onto the filling.
  7. Make 5 or 6 even portions.
  8. Place the baking dish on a cookie or baking sheet.

To bake

  1. Cook, in oven, 30 to 35 minutes or until the top is golden and the filling is bubbling.
  2. Set aside for 10 minutes to allow it to cool before serving.

Serves 6.

Adapted from: http://www.lifescript.com/food/healthy_recipes/recipe_collections/ingredient_focus/10_chicken_free_poultry_dishes/10.aspx