Main Dish

Pot Pie of Turkey with a Cottage Cheese Potato Crust


Cottage Cheese Potato Crust:

Pot Pie Filling:

Pot Pie Dough (for bottom crust):


Pot Pie Dough (for bottom crust):

  1. Place the flour, salt and sugar together into a mixing bowl.
  2. Add butter and rub the mixture between your hands until it forms small pellets.
  3. Add the milk and egg, and knead until it forms a solid dough ball.
  4. Dust with flour as needed if sticky; then place dough in a bowl and allow it to rest for 15 to 20 minutes before using.

Cottage Cheese Potato Crust:

  1. Place the potatoes in a medium size pan and cover with water. Bring to a boil.
  2. Cook potatoes until soft enough to mash.
  3. Drain potatoes and place in a bowl. While still hot, mash potatoes until smooth.
  4. Add butter, milk, and cottage cheese. Season with salt and pepper. Reserve for topping the finished pot pie.

Pot Pie Filling:

  1. Blanch the celery, onion and carrots until cooked crisp to the bite (al dent).
  2. Cool and place the vegetables, turkey meat and peas into the same bowl.
  3. In a medium bowl, mix sour cream and gravy with a whisk, and allow to come to room temperature.
  4. Mix the gravy and sour cream mixture with turkey/vegetable mixture. Season with salt and pepper to taste.

Preheat oven to 400F.

To assemble the pot pies roll out the dough and place into small casserole dishes lightly coated with nonstick cooking spray. Dispense a 1/2 cup. serving or more into the casserole. Top this around the edges or over the entire filling with the cottage cheese potato mixture using a pastry bag and star tip.

Place a 4 oz. pie in the oven for 15 to 20 minutes, or until the internal temperature reaches 160F.

Serves 6

Serving Suggestion: Serve from the oven in the casserole or dish it out family style.

Per Serving: 522 Calories; 24g Fat; 23g Protein; 47g Carbohydrate; 132mg Cholesterol; 80mg Calcium; 16g Saturated Fat; 835mg Sodium

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