Turkey Pot Pie With Potato Topping

6
Servings
25m
Prep Time
60m
Cook Time
1h 25m
Ready In


"This recipe is one I have been making for a very long time. Up to now I had never taken the time to write the ingredients and amounts I used to put it together. I use potato flour to thicken the sauce because of a gluten allergy, but you can use all-purpose flour. If you are lactose intolerant, any other type of milk can be used."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (253.2 g)
  • Calories 454.5
  • Total Fat - 28.8 g
  • Saturated Fat - 11 g
  • Cholesterol - 95.2 mg
  • Sodium - 1941.2 mg
  • Total Carbohydrate - 23 g
  • Dietary Fiber - 3.4 g
  • Sugars - 4.9 g
  • Protein - 26.6 g
  • Calcium - 97.6 mg
  • Iron - 2.4 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.2 mg

Step 1

Melt the butter in a saucepan over medium-high heat; add the garlic and onions and cook for a couple of minutes, until the onions are softened.

Step 2

Add the flour and cook until the flour starts to bubble, slowly stir in the milk, a bit at a time and cook until thickened to a gravy consistency.

Step 3

Stir in the remaining ingredients except for potatoes and set aside.

Step 4

Generously coat a square 9” x 9” casserole dish with non-stick spray and layer half the potatoes over the bottom and sides; sprinkle with salt and pepper.

Step 5

Pour the chicken mixture over the potatoes, top with the remaining potatoes, sprinkle with salt and pepper and cover.

Step 6

Place in a preheated 350 degree Fahrenheit oven and cook for 45 minutes.

Step 7

Remove the cover and cook for another 5 minutes.

Step 8

Slice and serve.

Tips & Variations


No special items needed.

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