Pam at Random Thoughts is hosting Random Recipes. Today's theme, in honor of several January birthdays (including my hubby's next week), is birthday food. When I asked Hubby what his definition of "birthday food" is, he replied "comfort food." So what says comfort food more than Turkey Pot Pie? This is from Jessica Seinfeld, author of Deceptively Delicious.
Turkey (or Chicken) Pot Pie (with Sweet Potato)
Created by Jessica Seinfeld
Makes one large casserole or 8 individual 1-cup servings
Sweet potato makes a creamy, thick sauce that adds tons of vitamin A. This is also a great way to use up leftover poultry!
INGREDIENTS
Pie:
2 Tbsp. trans fat-free, soft tub margarine
2 Tbsp. flour
2 cups reduced sodium, fat-free or low-fat chicken or turkey broth
2 1/2 cups cooked turkey or chicken, cubed
1 cup sweet potato puree
Topping:
2 cups Bisquick
1/2 cup non-fat, skim milk
2 Tbsp. granulated sugar
2 Tbsp. wheat germ or flax meal
3 Tbsp. trans fat-free, soft tub margarine, melted
Preheat oven to 400°. Melt margarine in a medium-size saucepan. Add flour and cook over medium heat, about 5 minutes, stirring occasionally until a thick paste forms and the mixture become golden but not brown. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add turkey, sweet potato puree. Pour into a 2-quart casserole dish or divide among 8 1-cup ramekins. For topping, in a large bowl, combine all ingredients until a soft batter forms. If using individual ramekins, spread batter on top of each ramekin. Place ramekins onto a cookie sheet and bake until dough is golden brown, approximately 12 to 15 minutes. For the casserole, spread batter to cover. Bake until dough is golden brown, approximately 15 minutes. Serve warm.
Created by Jessica Seinfeld
Makes one large casserole or 8 individual 1-cup servings
Sweet potato makes a creamy, thick sauce that adds tons of vitamin A. This is also a great way to use up leftover poultry!
INGREDIENTS
Pie:
2 Tbsp. trans fat-free, soft tub margarine
2 Tbsp. flour
2 cups reduced sodium, fat-free or low-fat chicken or turkey broth
2 1/2 cups cooked turkey or chicken, cubed
1 cup sweet potato puree
Topping:
2 cups Bisquick
1/2 cup non-fat, skim milk
2 Tbsp. granulated sugar
2 Tbsp. wheat germ or flax meal
3 Tbsp. trans fat-free, soft tub margarine, melted
Preheat oven to 400°. Melt margarine in a medium-size saucepan. Add flour and cook over medium heat, about 5 minutes, stirring occasionally until a thick paste forms and the mixture become golden but not brown. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add turkey, sweet potato puree. Pour into a 2-quart casserole dish or divide among 8 1-cup ramekins. For topping, in a large bowl, combine all ingredients until a soft batter forms. If using individual ramekins, spread batter on top of each ramekin. Place ramekins onto a cookie sheet and bake until dough is golden brown, approximately 12 to 15 minutes. For the casserole, spread batter to cover. Bake until dough is golden brown, approximately 15 minutes. Serve warm.
4 comments:
This sounds pretty easy. I'll have to give it a try.
Livin' With Me
That sounds easy and good too!
Thanks for the love!! I am going to have to try this! Can't wait for next time!!
I've been wondering about that cookbook, it seems great.
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