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Turkey Pot Pie. Not the prettiest photo, but you get the idea.

Recipe, as previously requested. Using the grams listed mine came up to 416 calories for one slice (1/8 of pie). I used Market Pantry pie crust.


Turkey Pot Pie

1 box of pie crust (2 crusts)
4 Tbsp. unsalted butter, divided
1 small onion, minced (~100g)
3 stalks celery, chopped (87g)
4 carrots, diced (153g)
4 Tbsp. dried parsley
Black pepper, garlic powder to taste
2 bay leaves
2 Tbsp. dried sage
Other seasonings as desired (cayenne, garlic and herb Mrs. Dash, etc)
2 tsp. Better than Bouillon (low sodium if possible)
2 c. low fat/low sodium chicken broth
3 med/lg red potatoes, peeled and cubed (350g)
1 ½ c. cooked turkey, cubed (350g)
3 Tbsp. all-purpose flour
½ c. milk (I use 1%)


*Note* The measurements in grams are what my actual ingredients today came out to and what I based my calorie count on. If you like more of one veg and less of another, fine, just keep the same proportions. The only thing I don’t play around with is the liquid and flour; otherwise it will not thicken properly. Feel free to do chicken or beef as well and just change the seasonings/broth to suit.

Melt 2 Tbs. butter in a large skillet. Add the onion, celery, and carrots. Sauté until softened. Add the parsley, pepper, garlic powder, bay leaves, sage, and other seasonings as desired. Sauté over low/med heat for a minute or two. Add the broth, better than bouillon (or water and regular bouillon if you don’t have them). Bring to a boil. Add the potatoes. Cook just until firm/tender.

In a medium saucepan, melt 2 Tbsp. butter. Add turkey and flour and stir. Cook for a minute or two, just to heat thoroughly. Add milk and heat through, scraping the bottom of the pan constantly. Add the turkey mixture to the vegetable mixture, stir, and cook until thickened (simmer). Cool 10-15 minutes. While the mixture is cooling, set your pie crust out to come to room temp.

Preheat oven to 425. Spray a 9” deep dish pie pan with cooking spray and line with one crust (there should be no need to roll the crust for this size pan, only if you have a 10”). Fill crust with turkey mixture (remove bay leaves and discard). Top with remaining crust. Work your way around the pie, turning the top crust under the edge of the bottom crust and pressing them together to seal. Cut 3-4 slits in the top to let out steam.

Bake at 425 for 15 minutes, then reduce the temp to 350 and continue to bake for 20-30 minutes or until crust is brown.