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INGREDIENTS
1 scoop
100% ANY WHEY Protein
1 can condensed chicken broth
1 1/2 cups water
4 medium carrots, thinly sliced
3 medium red potatoes, scrubbed
and diced
2 tablespoons olive oil
1 medium onion, chopped
1 cup frozen peas
1/3 cup whole-wheat pastry flour
1 refrigerated unbaked piecrust
(for 9-inch pie)
2 1/2 cups cooked turkey,
chopped
Salt and pepper (optional)
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1 |
Combine broth, 1 cup water,
carrots, and
potatoes in a medium
saucepan. Bring to a boil;
reduce heat and simmer over
low heat for 10 minutes. |
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2 |
Preheat oven to 425° F. Heat
olive oil in large skillet
over medium heat. Add onion
and saute until softened,
about 5 minutes. Add sauteed
onions and peas into broth
mixture. Whisk remaining 1/3
cup water with wheat flour
and
100% ANY WHEY
Protein.
Whisk into vegetable
mixture. Increase heat to
medium-high; bring to a
boil. |
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3 |
Spread out piecrust on
floured surface. Measure and
roll, if necessary, to fit
1-inch larger than top of a
2-quart shallow baking dish.
Stir turkey into vegetable
mixture and transfer to the
baking dish. Place crust
over filling; trim and flute
edge. Cut a scalloped round
from center. |
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4 |
Bake until filling is bubbly
and crust is browned, about
20 minutes. |
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5 |
Season to taste with salt
and pepper. |
Yields 4-6 servings
38 g protein/serving |
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