Gallery

Recipe Summary

prep:
25 mins
bake:
20 mins
total:
45 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450°F. Coat six 1-cup shallow baking dishes with cooking spray. In a saucepan, bring broth and water to a boil. Add potatoes, carrots, and rosemary; cook 5 minutes.

    Advertisement
  • In a medium saucepan, melt butter. Add flour; cook 1 minute. Strain broth and whisk into flour mixture; cook 2 minutes, until sauce thickens. Mix in potatoes, carrots, turkey, corn, and peas. Divide among dishes.

  • Roll out piecrust. Cut into 6 circles; lay over filling and flute edges. Make 3 steam vents in each. Decorate with pastry cutouts, if you wish. Brush with egg wash. Bake 20 minutes, until golden.

Nutrition Facts

431 calories; fat 19g; carbohydrates 45g; insoluble fiber 4g; protein 21g.
Advertisement
Advertisement