Preheat oven to 375 degrees. Spray a large shallow casserole dish with cooking spray; set aside.
Peel back the crispy top of this pie and you are rewarded with a low-sodium, high-protein meal that will satisfy everyone in your household.
Servings and Ingredients
|2 tsp. Hy-Vee Select olive oil|
|1 medium onion, chopped|
|2 medium carrots, chopped|
|2 celery stalks, chopped|
|½ lbs. green beans, trimmed and chopped into 1/2-inch pieces|
|2 clove(s) garlic, minced|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee black pepper|
|1 ½ c. Hy-Vee skim milk|
|¼ c. Hy-Vee all-purpose flour|
|1 c. Hy-Vee reduced-sodium chicken broth|
|4 c. leftover turkey, cooked and shredded|
|1 c. Hy-Vee frozen sweet peas, thawed|
|1 ½ tbsp. fresh thyme leaves|
|Additional salt and pepper, to taste|
|1 Recipe Wheat Pastry Shell, or premade Hy-Vee pie crust|
|1 Hy-Vee large egg, beaten|
Things To Grab
- Large casserole dish
- Large nonstick skillet
In a large nonstick skillet, heat olive oil over medium-high heat. Add onion, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add green beans, garlic, salt and pepper and cook for 2 minutes more. Add the milk. Stir the flour into the broth until it is completely dissolved and add broth mixture to pan.
Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Add turkey, peas and thyme and stir to combine. Season with salt and pepper. Spoon the mixture into prepared baking dish, top with Wheat Pastry Shell and brush with beaten egg. Bake until golden brown and bubbly, about 30 to 40 minutes.
Related Content, Main Dish
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 75mg
- Sodium: 220mg
- Total Carbohydrates: 19g
- Protein: 22g