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Phyllo Turkey Potpie

 Phyllo Turkey Potpie
This is a very easy and delicious dish to serve your family. It is sure to become a favorite in your family.—Taste of Home Test Kitchen, Greendale, Wisconsin
6 ServingsPrep: 35 min. Bake: 10 min.


  • 6 cups water
  • 2 cups fresh pearl onions
  • 1-1/2 pounds turkey breast tenderloins, cubed
  • 2 tablespoons canola oil, divided
  • 2 medium red potatoes, peeled and chopped
  • 1 cup sliced fresh mushrooms
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons sherry or additional reduced-sodium chicken broth
  • 3 tablespoons cornstarch
  • 1/2 cup fat-free milk
  • 1-1/2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 sheets phyllo dough (14 inches x 9 inches)
  • Refrigerated butter-flavored spray


  • In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3
  • minutes. Drain and rinse in cold water; peel and set aside.
  • In a large skillet, cook chicken in 1 tablespoon oil over medium heat
  • until juices run clear; remove and keep warm. In the same pan, saute
  • potatoes in remaining oil for 5 minutes. Add onions and mushrooms;
  • saute 3 minutes longer. Add the broth, asparagus and sherry or

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Phyllo Turkey Potpie (continued)

Directions (continued)

  • additional broth. Bring to a boil. Reduce heat; cover and simmer for
  • 5 minutes or until potatoes are tender.
  • Combine cornstarch and milk until smooth; stir into skillet. Bring to
  • a boil; cook and stir for 2 minutes or until thickened. Drain
  • chicken; add to onion mixture. Stir in the thyme, salt and pepper.
  • Transfer to an 8-in. square baking dish coated with cooking spray.
  • Stack all 10 phyllo sheets. Roll up, starting at a long side; cut
  • into 1/2-in. strips. Place in a large bowl and toss to separate
  • strips. Spritz with butter-flavored spray. Arrange over chicken
  • mixture; spritz again. Bake, uncovered, at 425° for 10-15
  • minutes or until golden brown. Yield: 6 servings.
Nutritional Facts: 1 cup equals 317 calories, 7 g fat (1 g saturated fat), 56 mg cholesterol, 531 mg sodium, 32 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.