Company Turkey Potpie
TOTAL TIME: Prep: 1 hour Bake: 10 min.
YIELD: 6 servings.
Here's our smart spin on potpie, filled with turkey, autumn vegetables and a creamy herb sauce. Best of all, there's no crust to make—just top with prepared phyllo dough. —Taste of Home Test Kitchen
Ingredients
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1/2 pound sliced baby portobello mushrooms
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2 shallots, chopped
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2 teaspoons olive oil
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2 cups cubed peeled butternut squash
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1 cup chopped sweet red pepper
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1/2 cup sliced fennel bulb
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2 cups reduced-sodium chicken broth, divided
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1/3 cup all-purpose flour
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1/2 cup 2% milk
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3 cups cubed cooked turkey breast
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2 tablespoons sherry or additional reduced-sodium chicken broth
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1 teaspoon rubbed sage
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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10 sheets phyllo dough (14x9-inch size)
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Refrigerated butter-flavored spray
Directions
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1.
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.
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2.
Sprinkle flour over vegetables; cook and stir for 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in the turkey, sherry and seasonings; heat through. Transfer to a 2-qt. baking dish coated with cooking spray.
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3.
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° until golden brown, 10-15 minutes.
Nutrition Facts
1 cup: 275 calories, 4g fat (1g saturated fat), 62mg cholesterol, 544mg sodium, 33g carbohydrate (6g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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