2 cans (14
1/2 oz.) chicken broth
1 cup water
2 medium potatoes, peeled and cut into 1/2"
cubes
4 carrots, sliced
3/4 tsp. dried rosemary
2 T butter
3 T all-purpose flour
2 cups cubed cooked turkey
1 cup frozen corn kernels, thawed
1/2 cup peas
1 refrigerated piecrust
1 egg, beaten with 1 T water
Heat
oven to 450°F. Coat six 1-cup shallow
baking dishes with cooking spray. In a
saucepan, bring broth and water to a boil.
Add potatoes, carrots, and rosemary; cook
5 minutes.
In a
medium saucepan, melt butter. Add flour;
cook 1 minute. Strain broth and whisk into
flour mixture; cook 2 minutes, until sauce
thickens. Mix in potatoes, carrots,
turkey, corn, and peas. Divide among
dishes.
Roll out
piecrust. Cut into 6 circles; lay over
filling and flute edges. Make 3 steam
vents in each. Decorate with pastry
cutouts, if you wish. Brush with egg wash.
Bake 20 minutes, until golden.
Nutrition per
pie:
431 cal.; 21 g pro.; 19 g fat; 45 g carb.;
47 mg calcium; 4 g fiber.
