Curried Turkey and Couscous Pie

Switch up your chicken pot pie repertoire with this hearty curried turkey pie recipe. A premade pie crust makes for an easy, low-fat main dish.

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  • Makes: 6 servings
  • Serving Size: 1 wedge
  • Makes: 6 to 8 wedges
  • Prep: 40 mins
  • Bake: 30 mins 350°F
  • Cool: 5 mins

Curried Turkey and Couscous Pie

Directions

  1. Let piecrust stand according to package directions. Meanwhile, preheat oven to 350 degrees F. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add turkey and garlic; cook and stir for 1 minute. Sprinkle with curry powder, salt, and cayenne pepper; cook and stir for 1 to 2 minutes more or until turkey is no longer pink. Add broth and peas; bring to boiling. Remove from heat; stir in couscous. Cover and let stand about 5 minutes or until broth is absorbed. Stir in cream cheese, the 1/4 cup cilantro, and the 1/4 cup chutney.
  2. On a lightly floured surface, roll pastry into a 12- inch circle. Press pastry onto the bottom and up the sides of a 9-inch springform pan. Spoon turkey mixture into pastry-lined pan, spreading evenly.
  3. Bake for 30 to 35 minutes or until golden. Cool in springform pan on a wire rack for 5 minutes. Using a small sharp knife, loosen pastry from sides of pan; remove sides of pan. If desired, serve pie with sour cream, almonds, additional chutney, and additional cilantro.
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Nutrition Facts (Curried Turkey and Couscous Pie)

  • Per serving:
  • 465 kcal ,
  • 16 g fat
  • (7 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 66 mg chol. ,
  • 564 mg sodium ,
  • 53 g carb. ,
  • 3 g fiber ,
  • 8 g sugar ,
  • 25 g pro.
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