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Turkey Pot Pie Filling

Prep: 10 minutes
Cook: 25 minutes • Serves: 6

2 tablespoons unsalted butter
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

Chef Tip:
See our video on how to make Turkey Pot Pie Cones for the perfect turkey pot pie filling vessel.