1 sm Onion — chopped
1 c Low-sodium chicken broth
1/4 c All-purpose flour
1 ts Leaf thyme — crumbled
1/4 ts Pepper
3 md Carrots — thinly sliced
1/2 lb Mushrooms — sliced
1 c Frozen corn kernels
12 oz Cooked low-salt turkey —
Breast, cubed
1 Refrigerated 9-inch uncooked
Pie crust (1/2 of a
Preheat oven to 450 degrees F. Cook onion in 2 Tbs. of the chicken broth in
large non-stick skillet over medium-high heat until tender, about 2
minutes. Combine the flour, thyme and pepper in a small bowl. Gradually
stir in the remaining chicken broth until smooth. Stir the flour mixture
into skillet until well blended. Cook and stir over medium heat until the
mixture thickens and boils. Add carrots and mushrooms. Simmer, covered, for
10 minutes. Stir in the corn and turkey. Pour filling into a 9-inch pie
plate. Cover filling with the piecrust. Pinch down edges around the rim.
Pierce with fork for steam vents. Bake pie in preheated 450 degree oven for
15 to 18 minutes or until the crust is golden brown. Makes 4 servings at
$2.15 each Nutritional information per serving: calories – 418, protein –
23 gm., fat – 16 gm., carbohydrates – 46 gm., cholesterol – 36 mg., sodium
~ 870 mg.
Yields
4 Servings
