Cool Weather Turkey Pot Pie

1 Corinthians 6:19-20      Or do you not know that your body is a temple of the Holy Spirit within you, whom you have from God? You are not your own, for you were bought with a price. So glorify God in your body.

A very dear friend of ours suggested we put more healthy recipes on our blog.  So, our goal will be to provide readers of our blog at least three healthy, hopefully easy, recipes for you to try out yourself.  If anyone ever has a great recipe that they would like for us to share, please feel free to let us know. The more great tips and recipes we can share, the better!

Cool Weather Turkey Potpie

Prep Time: 30 Minutes Cook Time: 55 Minutes Ready In: 1 Hour 25 Minutes

INGREDIENTS:

1 cup sliced carrots 1 cup finely chopped onion 1/2 cup chopped celery 1/2 teaspoon dried thyme 1/8 teaspoon pepper Cooking spray or 1 tbsp olive oil 2 cups cubed cooked turkey tenderloin

1 tablespoon all-purpose flour (sub. whole wheat flour if you would like) 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted 1 cup frozen cut green beans, cooked and drained 1 "roll out" pie crust (9 inches) 1 tablespoon milk

DIRECTIONS:

In a skillet, saute carrots, onion, celery, thyme and pepper with either cooking spray or 1 tbsp olive oil until vegetables are crisp-tender. (You can substitute or change veggies to your choice of other veggies you like in turkey pot pie, if you choose.) In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Spray the bottom of a 9 inch pie crust with non stick spray.  Add turkey mixture. Roll out pie crust to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes or until golden brown. Cut into 8 servings. Serve warm. Each serving: 270 calories, 12 gr fat, 5 WW points