382 Fewer Calories
19 g Less Fat
1 tablespoon olive oil
2 large leeks, cleaned and thinly sliced
2 cups butternut squash, cut into 1 inch cubes
1 cup reduced-sodium chicken broth
3 tablespoons all purpose flour
2 teaspoons curry powder
1/2 teaspoon salt
1 cup reduced-fat (1%) milk
2 cups cooked cubed turkey breast
1/2 (15-ounce) package refrigerated pie crust
1 egg, lightly beaten
Preheat oven to 400°F degrees.
Heat the oil in large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until the leeks are very soft, about 8 minutes. Do not brown.
Add the squash, and cook, stirring, until well-coated. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the squash is just tender, about 10 minutes.
Mix the flour, curry powder, and salt together in a small bowl. Slowly whisk in the milk until the mixture is smooth. Stir the flour mixture into the saucepan. Add the turkey; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 5 minutes. Remove from the heat. Spoon the mixture into a 9-inch cast-iron or oven proof skillet.
Cut the dough into 8 (1-inch) strips. Arrange the strips in a crisscross pattern over the turkey mixture. Trim the edges of the dough. Brush the dough strips with the beaten egg. Bake until the crust is browned and the filling is hot and bubbly, 30 – 35 minutes. Transfer to a wire rack. Let stand 10 minutes before serving.
(3/4 cup) 245 Cal; 15 g Protein; 10 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 23 g Carb; 1 g Fiber; 3 g Sugar; 109 mg Calcium; 2 mg Iron; 264 mg Sodium; 60 mg Cholesterol
Original Recipe by Paula Deen: Turkey Pot Pie
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Servings: 6 cups
Prep Time: 10 min
Cook Time: 1 hour
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