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Mediterranean Turkey Potpies

 Mediterranean Turkey Potpies
Your clan will love these wonderful, stick-to-the-ribs potpies featuring a unique flavor twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Marie Rizzio, Interlochen, Michigan
6 ServingsPrep: 30 min. Bake: 20 min.


  • 2 medium onions, thinly sliced
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1-1/4 cups reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 2-1/2 cups cubed cooked turkey breast
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and sliced
  • 1/2 cup pitted ripe olives, halved
  • 1/4 cup sliced pepperoncini
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • CRUST:
  • 1 loaf (1 pound) frozen pizza dough, thawed
  • 1 egg white
  • 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano


  • In a Dutch oven, saute onions in oil until tender. Add garlic; cook 2
  • minutes longer. In a small bowl, whisk flour and broth until smooth;
  • gradually stir into onion mixture. Stir in tomatoes. Bring to a
  • boil; cook and stir for 2 minutes or until thickened.

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Mediterranean Turkey Potpies (continued)

Directions (continued)

  • Remove from the heat. Add the turkey, artichokes, olives,
  • pepperoncini, oregano and pepper; stir gently. Divide turkey mixture
  • among six 10-oz. ramekins.
  • Roll out 2 ounces dough to fit each ramekin (reserve remaining dough
  • for another use). Cut slits in dough; place over filling. Press to
  • seal edges. Combine egg white and oregano; brush over dough.
  • Place ramekins on a baking sheet. Bake at 425° for 18-22 minutes
  • or until crusts are golden brown. Yield: 6 servings.
Nutritional Facts: 1 potpie equals 326 calories, 4 g fat (1 g saturated fat), 50 mg cholesterol, 699 mg sodium, 43 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1/2 fat.