Total Time

Prep: 30 min. Cook: 15 min.

Makes

6 servings

Ingredients

2 medium onions, thinly sliced2 teaspoons olive oil3 garlic cloves, minced3 tablespoons all-purpose flour1-1/4 cups reduced-sodium chicken broth1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained2-1/2 cups cubed cooked turkey breast1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and sliced1/2 cup pitted ripe olives, halved1/4 cup sliced pepperoncini1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1/4 teaspoon pepperCRUST:1 loaf (1 pound) frozen pizza dough, thawed1 large egg white1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

Directions

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 turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins. Preheat air fryer to 375°. Roll out 2 ounces of 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 in air fryer. Cook until crusts are golden brown, 15-20 minutes.

Nutrition Facts

1 potpie: 323 calories, 6g fat (1g saturated fat), 47mg cholesterol, 578mg sodium, 39g carbohydrate (4g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1/2 fat.

CLOSE
CLOSE