Wondering what to do with that last bit of leftover turkey meat? Make it into this low-carb pot pie that's perfect to freeze and reheat on a cold winter's night!
Serving size = 1/6 casserole
Number of servings = 6
Prep time = 30 minutes
Cook time = 30 minutes
1 c. diced carrots
1 c. green peas
½ c. diced onions
1 tsp. minced garlic
16 oz. cooked turkey breast meat, shredded or diced
1 c. cooked quinoa
10.5 oz. low-fat cream of chicken soup
1/4 cup skim milk
3 c. cauliflower florets or cauliflower rice
salt and pepper, to taste
1 large egg
½ c. low-fat shredded cheddar cheese
¼ c. shredded Parmesan cheese
1 tsp. chopped parsley
Preheat oven to 350 degrees.
Spray a large skillet with non-stick cooking spray, set it over medium heat and allow it to get hot.
Add carrots, onions, and peas. Cook 1-2 minutes (3-4 minutes if peas and carrots were frozen). Add garlic and cook an additional minute.
Add diced turkey breast meat and quinoa, stirring to combine. Add cream of chicken soup and milk, stirring again. Allow the mixture to cook until it bubbles (mixture will be thick). Remove from heat.
Cook cauliflower florets until tender (about 5-7 minutes). Drain of liquid, and then squeeze through a cheesecloth to remove excess water (or empty into a large strainer and press water out with a rubber spatula). Transfer to a mixing bowl.
Add salt and pepper to cauliflower before adding egg and cheddar cheese. Mix thoroughly.
Place meat/veggie mixture into a small casserole dish (8 x 8) and spread it out evenly. Top with cauliflower mixture, spreading it evenly on top. Finally, sprinkle with Parmesan cheese and parsley.
Bake for 30 minutes or until "crust" is done and browned to your liking