Ingredients

1 onion, chopped, about 1 cup

2 cloves garlic, minced

2 tsp dried tarragon

1 can (14.5 oz) chicken broth

3 Tbsp whole wheat flour

12 oz sweet potato, peeled and cut into 1/2" pieces

1 Tbsp Dijon mustard

2 1/2 cups cubed cooked turkey breast (about 12 oz)

1 cup frozen peas and carrots

1/2 cup frozen corn

1/4 cup chopped fresh parsley

1/2 tsp salt

1 refrigerated pie crust

Preparation

  1. Coat a nonstick skillet with cooking spray and heat over medium-high heat. Add the onion, garlic, and tarragon; cook, stirring occasionally, until starting to soften, 3-4 minutes. Combine the broth and flour and pour into the skillet. Add the sweet potato and mustard; bring to a boil, reduce the heat to medium-low, cover, and simmer until the sweet potato is tender, about 15 minutes. Stir in the turkey, peas and carrots, corn, parsley and salt

  2. Preheat the oven to 375˚F. Coat a 9" deep-dish pie pan with cooking spray.

  3. Pour the filling into the prepared pie pan. Unroll the refrigerator crust and top the pie pan. Roll up any excess dough that hangs over the edge and crimp. Cut a decorative opening in crust, and bake until the top is browned and the filling is hot and bubbly, 23-25 minutes