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Phyllo Turkey Potpie

This is a very easy and delicious dish to serve your family. It is sure to become a favorite in your family.—Taste of Home Test Kitchen, Greendale, Wisconsin

6 ServingsPrep: 35 min. Bake: 10 min.

Ingredients

6 cups water
2 cups fresh pearl onions
1-1/2 pounds turkey breast tenderloins, cubed
2 tablespoons canola oil, divided
2 medium red potatoes, peeled and chopped
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons sherry or additional reduced-sodium chicken broth
3 tablespoons cornstarch
1/2 cup fat-free milk
1-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)
Refrigerated butter-flavored spray

Directions

In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3
minutes. Drain and rinse in cold water; peel and set aside.
In a large skillet, cook chicken in 1 tablespoon oil over medium heat
until juices run clear; remove and keep warm. In the same pan, saute
potatoes in remaining oil for 5 minutes. Add onions and mushrooms;
saute 3 minutes longer. Add the broth, asparagus and sherry or

2 of 2

Phyllo Turkey Potpie (continued)

Directions (continued)

additional broth. Bring to a boil. Reduce heat; cover and simmer for
5 minutes or until potatoes are tender.
Combine cornstarch and milk until smooth; stir into skillet. Bring to
a boil; cook and stir for 2 minutes or until thickened. Drain
chicken; add to onion mixture. Stir in the thyme, salt and pepper.
Transfer to an 8-in. square baking dish coated with cooking spray.
Stack all 10 phyllo sheets. Roll up, starting at a long side; cut
into 1/2-in. strips. Place in a large bowl and toss to separate
strips. Spritz with butter-flavored spray. Arrange over chicken
mixture; spritz again. Bake, uncovered, at 425° for 10-15
minutes or until golden brown. Yield: 6 servings.

Nutrition Facts: 1 cup equals 317 calories, 7 g fat (1 g saturated fat), 56 mg cholesterol, 531 mg sodium, 32 g carbohydrate, 2 g fiber, 32 g protein.