Weekly Recipe: Turkey Pot Pie

This is a recipe I discovered in the Jan/Feb 2010 issue of Clean Eating magazine, and it's going to make its way to my dinner table this next week.

Turkey Pot Pie (with brown rice crust)
Serves 6

2 cups cooked long-grain brown rice
1 Tbsp plus 2 tsp olive oil, divided
1 oz Parmigiano Reggiano, finely grated (about 1/4 cup)
sea salt and ground black pepper, to taste
12 oz boneless, skinless turkey breast, cut into 1" cubes
2 medium carrots, peeled and cut into 1/4" thick rounds (about 1 cup)
1 white turnip, peeled and cut into 1/2" dice (about 1 cup)
1 medium leek, white and light-green parts, sliced into 1/4" half moons
1/3 cup red onion, finely diced
3 Tbsp spelt flour (can substitute whole wheat, which I am going to be)
2 cups low-sodium chicken broth
1/3 cup low-fat plain yogurt
2 Tbsp fresh parsley, finely chopped
2 tsp fresh sage, finely chopped

Preheat oven to 375 degrees.

In a bowl, combine rice, 1 tsp oil and cheese and mix well. Season with salt and pepper and set aside.

In a large nonstick skillet, heat 1 tsp oil over medium-high heat. Add turkey and cook, turning often, until golden brown and just cooked through, about 6 minutes. Remove turkey from pan and set aside. Return skillet to stove, lower heat to medium and add remaining 1 Tbsp of oil. Add carrots, turnip, leek and onion and cook, stirring often, until vegetables begin to soften, about 5 minutes. Add flour and cook for 30 seconds, stirring constantly. Add broth and stir until mixture begins to simmer and thicken, about 4 minutes. Stir in yogurt and mix well. Add reserved turkey, parsley and sage and stir to combine. Season with salt and pepper.

Pour turkey mixture into an oven-safe baking dish. Top with rice mixture in an even layer and bake until filling is bubbling and rice is light golden brown, about 30 minutes. Let rest 5 minutes before serving.

Per serving: 230 calories, 6g fat (1g sat fat), 3g fiber, 130mg sodium, 40mg cholesterol

Clean Eating Magazine