Lunch: Mediterranean Turkey Potpies Recipe

Ingredients

2 medium onions, thinly sliced
2 teaspoons olive oil
3 garlic cloves, minced
3 tablespoons all-purpose flour
1-1/4 cups reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
2-1/2 cups cubed cooked turkey breast
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and sliced
1/2 cup pitted ripe olives, halved
1/4 cup sliced pepperoncini
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon pepper

Instructions

In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2 minutes longer. In a small bowl, whisk flour and broth until smooth; gradually stir into onion mixture. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Add the turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins.
Roll out 2 ounces dough to fit each ramekin (reserve remaining dough for another use). Cut slits in dough; place over filling. Press to seal edges. Combine egg white and oregano; brush over dough.
Place ramekins on a baking sheet. Bake at 425 ° for 18-22 minutes or until crusts are golden brown.

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