Mediterranean Turkey Potpies Recipe

Mediterranean Turkey Potpies Recipe
Mediterranean Turkey Potpies Recipe photo by Taste of Home
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Mediterranean Turkey Potpies Recipe

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Your clan will love these wonderful, stick-to-the-ribs potpies with a Mediterranean 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
Featured In: Top 10 Potpie Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
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.
Originally published as Mediterranean Turkey Potpies in Healthy Cooking October/November 2012, p51

Nutritional Facts

1 potpie: 326 calories, 4g fat (1g saturated fat), 50mg cholesterol, 699mg sodium, 43g carbohydrate (7g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1/2 fat.

  • 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
  1. 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.
  2. Remove from the heat. Add the turkey, artichokes, olives, pepperoncini, oregano and pepper; stir gently. Divide turkey mixture among six 10-oz. ramekins.
  3. 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.
  4. Place ramekins on a baking sheet. Bake at 425° for 18-22 minutes or until crusts are golden brown. Yield: 6 servings.
Originally published as Mediterranean Turkey Potpies in Healthy Cooking October/November 2012, p51

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