Charlene's Recipe

Harvest pot pie

Category: Casseroles and Skillets

Serves 6
Ready in 36 minutes
Calories 377
Fat 17 g
Protein 31 g
Carbs 26 g
Fiber 4 g
Sodium 805 mg
Cholesterol 39 mg

2 bunches Swiss chard (red is okay)
2 Tbsp. olive oil
1 small onion, diced
2 medium size carrots, sliced
1 pkg. (20 oz.) ground turkey
1/2 tsp dried thyme
1 can (14.5 oz.) low sodium chicken broth
2 Tbsp. cornstarch
2 Tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp ground black pepper
1 sheet frozen puff pastry (from a 17.3 oz.box) thawed
Heat oven to 400 F. Coat a 2-quart baking dish with nonstick cooking spray. Rinse chard well; trim stems, then separate at base of leaves. Cut into 1/2 inch pieces; set aside. Chop leaves.
Place half of the leaves in a large nonstick skillet. Cover and cook over medium heat for 3 minutes, until wilted. Transfer to a bowl. Repeat with remaining chard leaves.
Add oil to same skillet; stir in onion, chard stems and carrots; cook 5 minutes. Stir in turkey and thyme, breaking apart with a spoon. Cook 7 minutes, until carrots are tender. Stir in wilted leaves; increase heat to medium high heat.
In bowl, blend broth, cornstarch, mustard, salt and pepper. Add to skillet; bring to simmer. Simmer 3 minutes, until thickened and clear. Transfer to prepared dish; top with puff pastry. Cut a few holes to vent.
Bake at 400 F for 25 minutes, until browned. Cool 15 minutes before serving.