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Again, we are packing in the veg! I have a turkey pot pie recipe that will quickly become your favorite. This is an opportunity to get as much vegetable goodness into my kids as possible, because the creamy sauce and crunchy crust are so good they will eat whatever is mixed into it! But really, I can’t complain. My kids actually do eat a rainbow of foods. However, most of the time they are not going to poke their heads into the fridge and pull out a bunch of greens to chew on. So it is up to me to present them in a palatable manner
I make this turkey pot pie from scratch. No can of cream of so and so, mostly because of the sodium, fillers, and preservatives. But if you want to go that route, feel free. It will still be good and good for you.
Don’t worry about the amount of spinach/Swiss chard. It will cook down into nothing and you will barely be able to see it in the final dish.
The Greek yogurt in this allows you to cut down a little on the butter but still keep the crunchy texture you get with oils.
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Recipe for…Turkey Pot Pie
2 cups cooked turkey or chicken, shredded or chopped
2 cups frozen mixed vegetables
2 cups fresh spinach or Swiss chard
1 cup chicken broth
½ tsp thyme
1 cup milk
1 tbs corn starch
½ cup all purpose flour
½ cup whole wheat flour
1 tsp baking powder
¼ tsp salt
1 cup milk
½ stick melted butter
½ cup Greek yogurt
In a 9 x 13” baking dish, combine turkey, mixed vegetables, spinach/chard, broth, and thyme. In a measuring cup, combine the milk and corn starch and stir until smooth and no lumps remain. Then, stir this mixture into the baking dish with the other ingredients. Next, make the topping by melting the butter in a separate bowl and mixing in the topping ingredients. Stir to combine, but it is fine if there are lumps remaining. You don’t want to over mix. Pour this over the pot pie ingredients but do NOT stir. Place on the middle rack of a preheated 350oF oven for 40-45 min or until the crust is golden brown.