Pot Pie of Turkey with a Cottage Cheese Potato Crust
Family Favorite!
Serving Size: 1/6 of recipe
Servings: 6
Calories Per Serving: 450
INGREDIENTS
Cottage Cheese Potato Crust
2 small potatoes, peeled, cooked for mashing
1 Tablespoon butter, melted
1/2 cup Crowley 1% Lowfat Milk
1/2 cup Crowley Lowfat Cottage Cheese
Salt and pepper, to taste
Pot Pie Filling
1/2 cup celery, sliced, cooked
1/2 cup onion, chopped, cooked
1/2 cup carrot, peeled, sliced, cooked
8 ounces turkey, cooked cubed
1/2 cup peas, cooked
1 Tablespoon parsley, chopped
1/2 cup Crowley Light Sour Cream
1 cup prepared poultry gravy
Pot Pie Dough (for bottom crust)
1 3/4 cup all-purpose flour
3/4 Tablespoon salt
1 Tablespoon sugar
1/2 cup butter (at room temperature)
1/3 cup Crowley Whole Milk
1 egg yolk
Cottage Cheese Potato Crust
- Place the potatoes in a medium size pan and cover with water. Bring to a boil.
- Cook potatoes until soft enough to mash.
- Drain potatoes and place in a bowl. While still hot, mash potatoes until smooth. Add butter, milk, and cottage cheese. Season with salt and pepper. Reserve for topping the finished pot pie.
Pot Pie Filling
- Blanch the celery, onion and carrots until cooked crisp to the bite (al denté). Cool and place the vegetables, turkey meat and peas into the same bowl.
- In a medium bowl, mix sour cream and gravy with a whisk, and allow to come to room temperature.
- Mix the gravy and sour cream mixture with turkey/vegetable mixture. Season with salt and pepper to taste.
- Preheat oven to 400°F.
- To assemble the pot pies roll out the dough and place into small casserole dishes lightly coated with nonstick cooking spray. Dispense a 1/2 cup. serving or more into the casserole. Top this around the edges or over the entire filling with the cottage cheese potato mixture using a pastry bag and star tip.
- Place a 4 oz. pie in the oven for 15 to 20 minutes, or until the internal temperature reaches 160°F.
Serving Suggestion: Serve from the oven in the casserole or dish it out family style.
