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Lattice-Topped Turkey Casserole

 Lattice-Topped Turkey Casserole
“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.
6 ServingsPrep: 45 min. Bake: 20 min. + standing

Ingredients

  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 cups diced red potatoes
  • 2 celery ribs, chopped
  • 1 large onion, finely chopped
  • 1/2 cup water
  • 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
  • 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

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Lattice-Topped Turkey Casserole (continued)

Directions

  • In a large saucepan, combine the first 10 ingredients. Bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • potatoes are tender.
  • In a small bowl, whisk flour and evaporated milk until smooth; stir
  • into broth mixture. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Stir in vegetables and turkey; heat through.
  • Transfer to an ungreased 8-in. square baking dish.
  • For crust, combine the flours, baking powder and salt in a small
  • bowl. Stir in 3 tablespoons milk and oil just until combined. Roll
  • out and cut into strips; make a lattice crust over filling. Trim and
  • seal edges. Brush lattice top with remaining milk; sprinkle with
  • paprika.
  • Bake, uncovered, at 400° for 20-25 minutes or until filling is
  • bubbly. Let stand for 10 minutes before serving. Yield: 6 servings.
Nutritional Facts: 1 serving equals 272 calories, 3 g fat (trace saturated fat), 42 mg cholesterol, 661 mg sodium, 38 g carbohydrate, 7 g fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.