This months Recipe Redux was to  use at least three ingredients to make a meal without going to the store.  At first I thought it was to ONLY use three ingredients which may have been a bit of a challenge, but I cook like this all the time.  I usually will take a look and see what I have  in the house and create something.  I see frozen turkey cutlets, frozen veggies and pie crust in the freezer, and think pot pie! However, I do not want to use that lard laden store bought crust or gravy, and have whole wheat pastry flour, so I set out to create a healthier version.  

Cooking Light uses a sweet potato for a crust I see, so I improvise and use a butternut squash I have.  I absolutely love my pampered chef hand held mandolin instead of pulling out my professional one from the basement!
Look how pretty…

Next I chop up all the veggies in my food processor and saute…

Cooking them with the turkey, adding the gravy and other veggies and then putting in the dish, now on to making the crust…

This turkey pot pie was not only creamy, and delicious but crunchy with a touch of everyones favorite… the crust.  It also provides tons of veggies, and was perfect for this chilly last day of winter. Yummy…

 

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Yum

#delicious, butternut squash, Dinner, gravy, healthy, Lean, Nutrition, pot pie, satisfying, turkey, veggies, warm, whole wheat pastry crust, WholeWheat