Turkey Pot Pie Filling
Prep: 10 minutes
Cook: 25 minutes • Serves: 6
2 medium carrots, chopped
2 garlic cloves, minced
1 celery rib, finely chopped
1 yellow onion, finely chopped
3 tablespoons all-purpose flour
1-3/4 cups less-sodium chicken broth
3/4 cup heavy cream
3/4 cup whole milk
3-1/2 cups chopped cooked turkey
1 cup frozen peas
1 teaspoon salt
3/4 teaspoon ground black pepper
1.1. In large skillet, melt butter over medium heat. Add carrots, garlic, celery and onion; cook 10 minutes, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently.
2.Increase heat to medium-high. Gradually whisk broth, cream and milk into skillet; heat to a simmer. Reduce heat to medium-low; simmer 5 minutes or until vegetables are tender, stirring occasionally. Stir in turkey and peas; cook 3 minutes or until heated through. Stir in salt and pepper. Makes about 9 cups.
Approximate nutritional values per serving (1-1/2 cups):
369 Calories, 22g Fat (12g Saturated), 136mg Cholesterol,
642mg Sodium, 13g Carbohydrates, 2g Fiber, 5g Sugars, 29g Protein
See our video on how to make Turkey Pot Pie Cones for the perfect turkey pot pie filling vessel.