Turkey Pot Pie

Turkey Pot Pie
1 large carrot, sliced
2 medium sweet potatoes, in small cubes
1 tablespoon margarine
1 small onion, diced
1 1/4 cups chicken broth
2 Tablespoons cornstarch
1/2 cup skim milk
salt and pepper, to taste
2 cups cut-up cooked turkey
1 can peas
CRUST
1 cup all-purpose (plain) flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 Tablespoon margarine
1/3 cup sour cream
3 Tablespoons milk

Preheat oven to 350◦F. 
Boil the carrots and sweet potato until tender. Alternately, use frozen vegetables. 
In a small saucepan, sauté the onion in the butter until tender. Mix 1/4 cup of broth with the cornstarch, then add remaining broth and milk, salt, and pepper. Boil for one minute. Stir in the turkey and vegetables. Spoon mixture into an 8x8-inch square pan.

CRUST: In a medium bowl, mix together the flour, baking powder, and salt. Cut in the margarine. Mix sour cream and milk until smooth and stir into mixture. Knead dough lightly on a floured surface. Pat into an eight inch square, then cut into four equal squares. 

Place crust over turkey mixture. Bake for about 30 minutes, until mixture is hot and biscuit is golden. 

Happy Canadian Thanksgiving everyone! We had our big turkey dinner yesterday, and decided to make a turkey pot pie with the leftovers today for a little something different  - homey and comforting. The vegetables may be varied as you wish. Chicken would work for this recipe as well. The crust is really easy to put together and the pie is simple to assemble because it only has a top crust, but it is very flaky and delicious. 

Crocker, Betty. "Turkey Pot Pie." Recipe. Low-Fat Low-Cholesterol, New York: MacMillan, 1991. 89.