Harvest Pot Pie

Makes 6 Servings
Prep. 15 min.
Cook 21 min.
Bake at 400 degrees for 25 minutes

2 bunches Swiss Chard (I would think you could use spinach as a substitute)
2 tbsp. olive oil
1 small onion diced
2 med-sized carrots sliced
1 pkg. (20 oz) ground turkey
1/2 tsp. dried thyme
1 can chicken broth
2 tbsp. cornstarch
2 tbsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1 sheet frozen puff pastry (from a 17.3oz box) thawed

1. Heat oven to 400. Coat a 2 qt. 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. 
2. Place half of the leaves in a large nonstick skillet.  Cover and cook over med. heat for 3 min., until wilted.  Transfer to a bowl.  Repeat with remaining chard leaves.
3. 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 med-high. 
4. In bowl, blend broth, cornstarch, mustard, salt, & pepper.  Add to skillet.  Bring to a simmer.  Simmer 3 min., until thickened and clear.  Transfer to prepared dish; top with puff pastry.  Cut a few holes to vent.
5.  Bake at 400 for 25 minutes, until browned. Cool 15 min. before serving.

Per serving: 377 calories; 17 g. fat (4 g sat.); 31 g protein; 26 g carbohydrate; 4 g fiber; 805 mg sodium; 39 mg cholesterol.

Recipe from Family Circle, October 2009