Harvest Pot Pie

2 bunches Swiss chard
2 Tablespoons olive oil
1 small onion, diced
2 medium carrots, sliced
1 package ground turkey
½ teaspoon dried thyme
1 can (14.5 ounces) low-sodium chicken broth
2 Tablespoons corn starch
2 Tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
1 sheet frozen puff pastry OR pie crust

Preheat oven to 400 degrees. Coat 2-quart baking dish with nonstick cooking spray.

Rinse chard well; trim stems and then separate at base of leaves. Cut into ½ inch pieces; set aside. Chop leaves.

Place half the leaves in a large nonstick skillet. Cover and cook over medium heat for 3 minutes, until wilted. Transfer to bowl. Repeat with remaining leaves.

Add oil to skillet. Stir in onion, chard stems and carrots; cook 5 minutes.

Stir in turkey, thyme; cook 7 minutes, until carrots are tender.

Stir in wilted leaves. Increase heat to medium-high.

In bowl, blend broth, cornstarch, mustard, salt and pepper. Add to skillet, bring to simmer. Simmer 3 minutes, until thickened and clear.

Transfer to prepared dish. Top with puff pastry or crust, cut a few holes to vent.

Bake at 400 degrees for 25 minutes, until browned. Cool 15 minutes before serving.

From Family Circle, October 2009.

Casserole Club Note: Thaw completely, follow above baking instructions.
I added double carrots and substituted spinach for some of the Swiss chard (because I thought the bunches were small). Enjoy!