Healthy turkey pot pie

My Favorite Healthy Turkey Pot Pie

Hello, my friends!

You know how much I love a good pot pie, especially when the weather turns a bit chilly. But let's be honest, the traditional ones can feel a little heavy, right? So, I've been working on a recipe that gives you all that cozy, comforting flavor we adore, but with a lighter, healthier twist. This is my absolute favorite way to use up leftover Thanksgiving turkey, but you can use cooked chicken breast, too! It's so easy and nourishing, and it just feels like a warm hug in a bowl.

This recipe uses a whole wheat crust and lots of fresh veggies, making it so much better for you without sacrificing any of that classic pot pie goodness. I hope you love it as much as I do!

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Servings: 6-8 Prep Time: 20 minutes Cook Time: 35-40 minutes

For the Healthy Filling:

• 1 tablespoon olive oil

• 1 yellow onion, chopped

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 1 cup green beans, chopped

• 3 cloves garlic, minced

• 1/2 teaspoon dried thyme

• 1/4 cup whole wheat flour

• 2 cups low-sodium chicken or turkey broth

• 1 cup unsweetened almond milk (or your favorite milk)

• 1 cup frozen peas

• 2 cups cooked, shredded turkey (or chicken)

• Salt and black pepper to taste

• A pinch of nutmeg (optional, but lovely!)

• Fresh parsley, chopped, for garnish

For the Simple Whole Wheat Crust:

• 1 1/2 cups whole wheat flour

• 1/2 teaspoon salt

• 1/2 cup cold unsalted butter, cut into small cubes

• 1/4 to 1/2 cup ice water

Let's Make It!

1. First, let's get our crust ready. In a medium bowl, whisk together the whole wheat flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gently stir in the ice water, one tablespoon at a time, until the dough just comes together. Don't overmix! Form it into a disc, wrap it in plastic wrap, and pop it in the fridge while we make the filling.

2. Now, for the yummy part—the filling! Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and sauté for about 5-7 minutes, until they start to soften. Stir in the green beans and garlic and cook for another minute until fragrant. Sprinkle in the dried thyme and a pinch of nutmeg if you're using it.

3. Time to thicken things up! Sprinkle the whole wheat flour over the veggies and stir to coat. Cook for about a minute, then slowly pour in the chicken broth and almond milk, whisking constantly to prevent any lumps. Bring the mixture to a gentle simmer and cook for about 5 minutes, until it's lovely and thick.

4. Add the good stuff! Stir in the cooked turkey and frozen peas. Season with salt and pepper to your liking. Remove the pot from the heat and set it aside.

5. Let's bring it all together! Preheat your oven to 400°F (200°C). Pour the filling into a 9-inch pie dish. On a lightly floured surface, roll out your chilled dough into a circle slightly larger than your pie dish. Carefully place the crust over the filling, crimping the edges to seal. Cut a few small slits in the top of the crust to let the steam escape.

6. Bake and enjoy! Place the pot pie on a baking sheet to catch any drips and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let it rest for a few minutes before serving.

7. Garnish and serve! Sprinkle with some fresh parsley for a beautiful finish. This pot pie is perfect on its own, but sometimes I like to serve it with a simple side salad to make it a complete meal.