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Turkey Vegetable Crescent Pie

Source of Recipe

Adapted from Diabetic Cooking Magazine - 2002

Turkey Vegetable Crescent Pie
Exchanges
WW Points
Makes 8 servings

2 cans (about 14 oz.) far-free, reduced-sodium chicken broth
1 medium onion, diced
1-1/4 pounds turkey tenderloins, cut into 3/4-inch pieces
3 cups diced red potatoes
1 teaspoon chopped fresh rosemary… or…1/2 teaspoon dried rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper
1 bag (16 ounces) frozen mixed vegetables
1 bag (10 ounces) frozen mixed vegetables
1/3 cup fat-free (skim) milk plus additional if necessary
3 tablespoons cornstarch
1 package (8 ounces) refrigerated reduced-fat crescent rolls

Bring broth to a boil in large saucepan. Add onion; reduce heat and simmer 3 minutes. Add turkey; return to a boil. Reduce heat, cover and simmer 7 to 9 minutes or until turkey is no longer pink.

Remove turkey from saucepan with slotted spoon; place in 13x9-inch baking dish.

Return broth to a boil. Add potatoes, rosemary, salt and pepper; simmer 2 minutes. Return to a boil and stir in mixed vegetables. Simmer, covered, 7 to 8 minutes or until potatoes are tender. Remove vegetables with slotted spoon. Drain in colander set over bowl; reserve broth. Transfer vegetables to baking dish with turkey.

Preheat oven to 375°F.

Blend 2/3 cup milk with cornstarch in small bowl until smooth. Add enough milk to reserved broth to equal 3 cups. Heat in large saucepan over medium-high heat; whisk in cornstarch mixture, stirring constantly until mixture comes to a boil. Boil 1 minute; remove from heat. Pour over turkey-vegetable mixture in baking dish.

Roll out crescent roll dough and separate at perforations; arrange dough pieces decoratively over top of turkey-vegetable mixture. Bake 13 to 15 minutes or until crust is golden brown.

One serving equals: 285 Calories (calories from fat 19%) …6 gm Fat (.5 gm Saturated)…36 gm Carbohydrate…28 mg Cholesterol…20 gm Protein…421 mg Sodium…5 gm Fiber ++++ Exchanges: 2 starch…2 lean meat…1 vegetable ++++ WWP: 5