Tasting Lighter Leftover Turkey Pot Pie

Joining us in the ciLiving kitchen is Julia Marsiglio U of I Dietetics student.
She is sharing a lighter leftover turkey pot pie recipe.

Lighter Leftover Turkey-pot-pie
Julia Marsiglio

Number of Servings: 6

Ingredients
All purpose flour,   2 cups
Salt, 1/2 tsp
Butter, unsalted,   1/4 cup
1% Cottage Cheese,   3/4 cups
Turkey Broth,    1 cup
Carrots, chopped,   2 medium
Onions, diced,    1 medium
Peas, frozen,    1 cup
Nonfat evaporated milk,  1/2 cup
All purpose flour,   3 Tbsp
Salt tsp
Pepper, black,   1/4 tsp
Savory, ground,   1/2 tsp
Sage, ground,    1/2 tsp
Parsley, dried,   1 tsp
Chopped Turkey,   2 cup

Directions
Preheat oven to 425 F

Crust
1) In large bowl mix flour and salt.
2) Cut butter in with pastry blender until pea-sized lumps of butter still visible.
3) Mix in cottage cheese. Do not over mix. Mixture should be lumpy and still appear quite dry.
5) Form mixture into ball with hands.
6) Divide into two balls.
7) Roll one ball out into circle and settle into 9" pie pan. Trim off sides.
8) Roll second ball into circle and set aside to cover pie.

Filling
9) Bring turkey broth, carrots, onions and peas to boil in medium saucepan. Reduce heat and simmer for 5 min.
10) Meanwhile in medium bowl mix evaporated milk, 3 Tbsp flour, pepper, salt, savory, sage, and parsley. Make sure no lumps.
11) Add evaporated milk mixture to broth, vegetable mixture stirring constantly.
12) Add chopped turkey and stir until thick.

Pie
13) Pour filling into pie crust.
14) Cover with second rolled dough.
15) Trim edges of dough and seal with fork.
16) Cut 4 slits in top of pie to allow steam to escape.
17) Put on center rack of preheated oven and cook at 425 F for 40 min.

Serving Size: 1/6th pie

Number of Servings: 6