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Company Turkey Potpie

Company Turkey Potpie
Do you enjoy serving friends and family comfort food? If so, you'll want to make this posh potpie, filled with turkey and an unusual assortment of autumn vegetables combined in a creamy herb sauce. Best of all, there's no crust to make--just top with prepared phyllo dough.
6 ServingsPrep: 1 hour Bake: 10 min.

Ingredients

  • 1/2 pound sliced baby portobello mushrooms
  • 2 shallots, chopped
  • 2 teaspoons olive oil
  • 2 cups cubed peeled butternut squash
  • 1 cup chopped sweet red pepper
  • 1/2 cup sliced fennel bulb
  • 2 cups reduced-sodium chicken broth, divided
  • 1/3 cup all-purpose flour
  • 1/2 cup 2% milk
  • 3 cups cubed cooked turkey breast
  • 2 tablespoons sherry or additional reduced-sodium chicken broth
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 10 sheets phyllo dough (14 inches x 9 inches)
  • Refrigerated butter-flavored spray

Directions

  • In a large skillet, saute mushrooms and shallots in oil until tender.
  • Add the squash, red pepper and fennel; saute 5 minutes longer. Add
  • 1/4 cup broth. Cover and cook over medium-low heat until vegetables
  • are tender, about 15 minutes.
  • Sprinkle flour over vegetables; cook and stir for 1 minute. Gradually
© Taste of Home 2013

2 of 2

Company Turkey Potpie (continued)

Directions (continued)

  • add milk and remaining broth. Bring to a boil; cook and stir for 1-2
  • minutes or until thickened. Stir in the turkey, sherry or additional
  • broth, sage, salt, thyme and pepper. Transfer to a 2-qt. baking dish
  • coated with cooking spray.
  • Stack all 10 phyllo sheets. Roll up, starting with a long side; cut
  • into 1/2-in. strips. Place strips in a large bowl and toss to
  • separate; spritz with butter-flavored spray. Arrange over turkey
  • mixture; spritz again. Bake, uncovered, at 425° for 10-15
  • minutes or until golden brown. Yield: 6 servings.
Nutrition Facts: 1 cup equals 275 calories, 4 g fat (1 g saturated fat), 62 mg cholesterol, 544 mg sodium, 33 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013