By Elena Voropay

Who said turkey is only for Thanksgiving and Christmas? It's a great healthy choice all year round - low in fat, high in protein, turkey is a wonderful source of all essential amino acids, especially Tryptophan. This Turkey Pot Pie is one of the healthiest foods there is. Low fat, low GI, high in protein, fiber and vitamins, it even has your antioxidants from veggies! Adding just one scoop of Protein Powder will increase the content of essential amino acids, lower the glycemic index of the dish and increase the satiety factor. Protein will also improve the consistency of the filling - in the original recipe you will need to add white flour for that purpose. Bon appetit!

1 scoop Protein Powder
 2 cups chicken broth
4 medium carrots, thinly sliced
3 medium red potatoes, scrubbed and diced
2 tablespoons olive oil
1 medium onion, chopped
1 cup frozen peas
1/3 cup whole-wheat pastry flour
1 refrigerated unbaked piecrust (for 9-inch pie)
2 1/2 cups cooked turkey, chopped
Salt and pepper

Combine broth, 1 cup water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat for 10 minutes.

Preheat oven to 425° F. Heat olive oil in large skillet over medium heat.

Add onion and saute until softened, about 5 minutes.

Add sauteed onions and peas into broth mixture.

Whisk remaining 1/3 cup water with wheat flour and Protein. Whisk into vegetable mixture.

Increase heat to medium-high; bring to a boil.

Spread out piecrust on floured surface. Measure and roll, if necessary, to fit 1-inch larger than top of a 2-quart shallow baking dish.

Stir turkey into vegetable mixture and transfer to the baking dish.

Place crust over filling; trim and flute edge. Cut a scalloped round from center.

Bake until filling is bubbly and crust is browned, about 20 minutes.Season to taste with salt and pepper.