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Broccoli Turkey Pie

 Broccoli Turkey Pie
Leftover turkey becomes a tasty weeknight meal with just 10 minutes of prep. The whole family will love this comforting casserole and its golden Parmesan cheese topping. —Pippa Milburn, Dover, Ohio
6 ServingsPrep: 10 min. Bake: 25 min.

Ingredients

  • 2 cups cubed cooked turkey
  • 2 cups frozen chopped broccoli, thawed and drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 2 eggs
  • 1 cup 2% milk
  • 1/2 cup biscuit/baking mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder

Directions

  • In a greased 9-in. deep-dish pie plate, layer the turkey, broccoli
  • and cheddar cheese. In a large bowl, whisk the eggs, milk, biscuit
  • mix, salt, pepper and thyme. Pour over filling. Combine Parmesan
  • cheese and garlic powder; sprinkle over top.
  • Bake at 400° for 25-30 minutes or until a knife inserted near the
  • center comes out clean. Let stand for 5 minutes before cutting.
  • Yield: 6 servings.
Nutritional Facts: 1 piece equals 293 calories, 15 g fat (9 g saturated fat), 142 mg cholesterol, 534 mg sodium, 12 g carbohydrate, 2 g fiber, 27 g protein.

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Broccoli Turkey Pie (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer