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Turkey Vegetable Pie
Source: dLife

A turkey veggie pot pie.

Prep Time: 19 minutes
Cook Time: 42 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 279.2
Total Carbs 25.0 g
Dietary Fiber 1.9 g
Sugars 4.4 g
Total Fat 6.2 g
Saturated Fat 1.2 g
Unsaturated Fat 1.0 g
Potassium 1725.1 mg
Protein 29.6 g
Sodium 450.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Milk , 1 1/2 Starch , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 tbsp  Margarine, 80% fat, unsalted
1 1/2 cup  fresh mushroom slices
1 1/2 cup  fresh broccoli florets
0 1/2 cup  sliced carrots
0 1/2 cup  fresh chopped green onion
1 1/2 tbsp  white all purpose flour
2 tsp  dry mustard
0 1/4 tsp  ground thyme
10 1/2 floz  low fat unsalted chicken broth
12 oz  skinless cooked turkey breast
0 3/4 cup  reduced fat baking mix
1 each  egg whites
0 1/2 cup  fat free milk
2 tsp  dijon mustard
  1. To prepare, coat a nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms, broccoli, carrots, and green onions. Cook 5 minutes or until vegetables are tender, stirring often.
  2. Stir flour, dry mustard, and thyme into broth; add to vegetable mixture. Cook, stirring frequently, 2-3 minutes or until mixture is bubbly. Stir in turkey. Spoon mixture into a 9-inch pieplate coated with cooking spray.
  3. In a medium bowl, place baking mix. Combine egg white, skim milk, and Dijon mustard, add to baking mix, stirring just until baking mix is moistened. Pour over turkey mixture.
  4. Bake at 350 degrees F for 35 minutes or until golden.

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