Ingredients: |
Ingredients: 1 1⁄2 pounds turkey tenderloin steaks, cut into 1-inch pieces
1 large potato, peeled and cubed
2 medium-size carrots, sliced
1 medium-size yellow onion, halved and thinly sliced
1⁄2 cup water
1⁄4 teaspoon salt
1 can (12 ounces) evaporated skimmed milk
1⁄3 cup all-purpose flour
1 teaspoon dried thyme leaves
1⁄4 teaspoon each salt and white or black pepper
1 store-bought or homemade pie crust
Low-fat (1% milkfat) milk
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Directions: |
Directions:Rinse turkey; drain and pat dry. In a large saucepan, place the turkey, potato, carrots, onion, water, and 1⁄4 teaspoon salt. Bring to a boil. Lower the heat and simmer, covered, for 15 minutes or until the turkey is cooked through. Drain, reserving the cooking liquid. Preheat the oven to 350°F. In the same saucepan, whisk together the evaporated skimmed milk, flour, thyme, 1⁄4 teaspoon salt, and pepper. Stir in the reserved cooking liquid. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened and bubbly. Stir in the turkey mixture. Spoon the turkey mixture into a lightly greased 2-quart casserole. Place the pie crust on top of mixture in casserole (tip, below). Trim to 1 inch beyond edge of casserole. Fold under extra crust and crimp edge. Cut slits in crust. Brush with a little milk. Bake for 20 to 25 minutes or until pie crust is golden. Let stand for 5 minutes before serving. |
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