Lattice-Topped Turkey Casserole Recipe

5 1 1
Lattice-Topped Turkey Casserole Recipe
Lattice-Topped Turkey Casserole Recipe photo by Taste of Home
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Lattice-Topped Turkey Casserole Recipe

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5 1 1
Publisher Photo
“My friends tell me this is the best potpie,” writes Stratford, Ontario’s Agnes Ward. Hearty and full-flavored, this meal-in-one never lets on that it’s low fat and full of fiber.
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min. + standing

Ingredients

  • 2 cups diced red potatoes
  • 1 large onion, finely chopped
  • 2 celery ribs, chopped
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup water
  • 3 tablespoons all-purpose flour
  • 2/3 cup fat-free evaporated milk
  • 3 cups frozen mixed vegetables, thawed and drained
  • 2 cups cubed cooked turkey breast
  • CRUST:
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons fat-free milk, divided
  • 1 tablespoon canola oil
  • Paprika

Directions

Preheat oven to 400°. Place first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Whisk flour and evaporated milk until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add frozen vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-in. square baking dish.
For crust, whisk together flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll dough to an 8-in. square; cut into strips. Arrange over filling, trimming edges. Brush strips with remaining milk; sprinkle with paprika.
Bake, uncovered, until filling is bubbly, 20-25 minutes. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Lattice-Topped Turkey Casserole in Light & Tasty October/November 2007, p53

Nutritional Facts

1 serving: 280 calories, 4g fat (1g saturated fat), 39mg cholesterol, 696mg sodium, 38g carbohydrate (9g sugars, 6g fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

  • 2 cups diced red potatoes
  • 1 large onion, finely chopped
  • 2 celery ribs, chopped
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup water
  • 3 tablespoons all-purpose flour
  • 2/3 cup fat-free evaporated milk
  • 3 cups frozen mixed vegetables, thawed and drained
  • 2 cups cubed cooked turkey breast
  • CRUST:
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons fat-free milk, divided
  • 1 tablespoon canola oil
  • Paprika
  1. Preheat oven to 400°. Place first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
  2. Whisk flour and evaporated milk until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add frozen vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-in. square baking dish.
  3. For crust, whisk together flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll dough to an 8-in. square; cut into strips. Arrange over filling, trimming edges. Brush strips with remaining milk; sprinkle with paprika.
  4. Bake, uncovered, until filling is bubbly, 20-25 minutes. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Lattice-Topped Turkey Casserole in Light & Tasty October/November 2007, p53

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Grandmaj2u User ID: 189795 160926
Reviewed Nov. 13, 2008

"Pretty good1 Nope you never miss the fat I add a bit more rosemary, thyme, and garlic."

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