Healthy Turkey PotpieIngredients

Insides

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 –

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

To prepare crust and topping –

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

To bake –

Cook, in oven, 30 to 35 minutes or until the top is golden and the filling is bubbling.
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