Leftover Turkey Pot pies for IC diet

December 3, 2014

turkey pot pie

Here is a recipe from Parade Magazine that is adaptable to the IC diet.

Serves 4 Pre-heat oven to 375 degrees and line a rimmed baking sheet with foil
Ingredients:
4 T butter
1 T diced garlic
2 medium carrots, peeled and thinly sliced
1 stick of celery, thinly sliced
salt and pepper
4 T flour
2 1/2 cups turkey, chicken or vegetable broth (low sodium, organic)
1/4 cup heavy cream or milk
3/4 tsp dried or 2 tsp fresh thyme, chopped
1 1/2 cups cooked, shredded skinless turkey or chicken meat (organic, broth-free or preservative free)
1/2 cup peas
2 T chopped fresh parsley
1 sheet frozen puff pastry, thawed (some contain citric acid low on the ingredient list – a try-it item)
1 large egg
Preparation:
Warm butter in a large saucepan on low heat. Add garlic, carrot and celery, sprinkle with salt and pepper and cook, stirring occasionally until tender 10 min.
Sprinkle with flour and cook 3 min, stirring constantly. Pour in broth and cream/milk. Stir in thyme. Bring to a simmer over medium heat. Reduce heat and gently simmer 10 min until thick and stir to prevent sticking.
Remove from heat. Stir in chicken or turkey, peas and parsley. Divide into 4 8 ounce ramekins. Place on rimmed, foil-covered baking sheet.
Place puff pastry on lightly floured surface. Slice into 4 inch squares and place over ramekins.
Whisk egg and 1 T water in a small bowl. Brush pastry tops with egg mixture.
Bake until golden and bubbly about 35 minutes in 375 degree oven. Let stand 5 min then serve.

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