Turkey Pot Hold-the-Pie

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  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup low-sodium chicken broth
  • 1/4 pound deli-sliced turkey, chopped
  • 1 cup frozen peas and carrots, thawed
  • 2 tablespoons flat leaf parsley, chopped


In a small skillet, heat the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken broth and bring to a boil over high heat. Lower the heat and simmer until thickened, 2-3 minutes.

Stir in the turkey, veggies and parsley and cook until heated through, 2-3 minutes. Let cool to almost room temperature, then serve. Get ready for some wet kisses!

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