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Deep-Dish Turkey Pie

Categories: Casseroles, Entertaining, Kid-friendly
Type: Main Dishes

Your family will love this wonderfully old-fashioned and meaty pot pie.

Serves: Serves: 4


  • 1 1/2 cups (one 12-fluid-ounce can) Carnation Evaporated Skim Milk
  • 3 tablespoons all-purpose flour
  • 1 full cup (6 ounces) diced cooked turkey breast
  • Scant 1 cup (4 ounces) diced cooked potatoes
  • 1/2 cup frozen peas, thawed
  • 1 cup frozen sliced carrots, thawed
  • 1/2 cup (one 2.5-ounce jar) sliced mushrooms, drained
  • 1/4 teaspoon black pepper
  • 9 tablespoons Bisquick Reduced Fat Baking Mix
  • 1/3 cup Carnation Nonfat Dry Milk Powder
  • 1 teaspoon dried parsley flakes
  • 1/2 cup water

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  1. Preheat oven to 375 degrees.
  2. In a covered jar, combine evaporated skim milk and flour. Shake well to blend.
  3. Pour mixture into a medium saucepan sprayed with butter-flavored cooking spray. Cook over medium heat until mixture thickens, stirring constantly.
  4. Stir in turkey, potatoes, peas, carrots, mushrooms, and black pepper. Mix well to combine.
  5. Evenly spoon mixture into 4 individual casseroles.
  6. In a medium bowl, combine baking mix, dry milk powder, and parsley flakes. Add water. Mix well to combine.
  7. Spoon about 1A cup batter over top of each casserole.
  8. Bake for 20 minutes. Place casseroles on a wire rack and let set for 5 minutes.
  • 1. If you don't have leftovers, purchase a chunk of cooked turkey breast from your local deli. 2. Thaw peas and carrots by placing in a colander and rinsing under hot water for one minute.

excerpted from:

From COOKING HEALTHY WITH THE KIDS IN MIND by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 1998 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here.

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