Traditional
potpie is extra special (and extra delicious) because the piecrust is made from
scratch—and everything is better from scratch. That said, you can still make a
very tasty pie with warm, scrumptious filling and no fuss by using store-bought piecrusts. No guilt necessary.
For this
recipe, I substituted fresh spinach for the traditional green peas and used
lean turkey breast instead of chicken. Bottom line: It’s all good. Hey, it’s
potpie.
Serves 4
Ingredients
- olive oil, for oiling skillet
- 1 14.1-oz package refrigerated piecrusts
- 2 tbsp unsalted butter
- 3/4 cup chopped carrot
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- sea salt
- freshly ground black pepper
- 1/4 cup flour
- 1-1/2 cups low-sodium chicken stock or broth
- 1/2 cup low-fat milk
- 3/4 lb shredded cooked turkey breast or thigh meat (about 2-1/2 cups)
- 3 cups baby spinach (or chopped regular spinach)
- 1 egg white, lightly whisked
Preparation
- Heat a saucepan over medium heat and melt the butter. Add the carrot,
onion, and celery and season with salt and pepper. Cook, stirring frequently, 7
minutes.
- Gradually stir the flour into the vegetables. Cook, stirring constantly,
30 seconds.
- Add the chicken broth and milk and bring to a light boil. Reduce the
heat to low and simmer until beginning to thicken, stirring occasionally, 3-4
minutes.
- Add the shredded, cooked turkey and spinach and cook, stirring until the
spinach is wilted, 2-3 minutes. Remove from the heat. Check for seasoning,
adding more salt, as needed. Let cool 15 minutes.
|
Carrot, Onion, and Celery |
|
Flour Added |
|
Broth and Milk Added |
|
Thickened Broth Mixture |
|
Turkey and Spinach Added |
|
Cooled Filling |
- Meanwhile, preheat the oven to 400° F.
- Lightly oil a 10-inch cast-iron skillet and place 1 piecrust in the
bottom, pressing gently against the sides.
- Pour the cooled filling into the prepared skillet. Top with the
remaining piecrust, crimping the edges around the border. Brush with egg white,
and make 3 to 4 small slits in the top crust (or follow package directions).
- Bake the potpie until golden and bubbly, 25-30 minutes.
|
Bottom Piecrust |
|
Filled Pie |
|
Ready to Bake |
|
Baked Pie |
Remove from the oven
and let rest 10 minutes before serving.
|
Turkey and Spinach Potpie |
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