Company Turkey Potpie Recipe

Company Turkey Potpie Recipe
Company Turkey Potpie Recipe photo by Taste of Home
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Company Turkey Potpie Recipe

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Here's our smart spin on potpie, filled with turkey, autumn vegetables and a creamy herb sauce. Best of all, there's no crust to make—just top with prepared phyllo dough. —Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min.

Ingredients

  • 1/2 pound sliced baby portobello mushrooms
  • 2 shallots, chopped
  • 2 teaspoons olive oil
  • 2 cups cubed peeled butternut squash
  • 1 cup chopped sweet red pepper
  • 1/2 cup sliced fennel bulb
  • 2 cups reduced-sodium chicken broth, divided
  • 1/3 cup all-purpose flour
  • 1/2 cup 2% milk
  • 3 cups cubed cooked turkey breast
  • 2 tablespoons sherry or additional reduced-sodium chicken broth
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 10 sheets phyllo dough (14x9-inch size)
  • Refrigerated butter-flavored spray

Directions

In a large skillet, saute mushrooms and shallots in oil until tender. Add the squash, red pepper and fennel; saute 5 minutes longer. Add 1/4 cup broth. Cover and cook over medium-low heat until vegetables are tender, about 15 minutes.
Sprinkle flour over vegetables; cook and stir for 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the turkey, sherry and seasonings; heat through. Transfer to a 2-qt. baking dish coated with cooking spray.
Stack all 10 phyllo sheets. Roll up, starting with a long side; cut into 1/2-in. strips. Place strips in a large bowl and toss to separate; spritz with butter-flavored spray. Arrange over turkey mixture; spritz again. Bake, uncovered, at 425° for 10-15 minutes or until golden brown. Yield: 6 servings.
Editor's Note: This recipe was tested with I Can't Believe It's Not Butter Spray.
Originally published as Company Turkey Potpie in Country Woman November/December 2006, p40

Nutritional Facts

1 cup: 275 calories, 4g fat (1g saturated fat), 62mg cholesterol, 544mg sodium, 33g carbohydrate (6g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

  • 1/2 pound sliced baby portobello mushrooms
  • 2 shallots, chopped
  • 2 teaspoons olive oil
  • 2 cups cubed peeled butternut squash
  • 1 cup chopped sweet red pepper
  • 1/2 cup sliced fennel bulb
  • 2 cups reduced-sodium chicken broth, divided
  • 1/3 cup all-purpose flour
  • 1/2 cup 2% milk
  • 3 cups cubed cooked turkey breast
  • 2 tablespoons sherry or additional reduced-sodium chicken broth
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 10 sheets phyllo dough (14x9-inch size)
  • Refrigerated butter-flavored spray
  1. In a large skillet, saute mushrooms and shallots in oil until tender. Add the squash, red pepper and fennel; saute 5 minutes longer. Add 1/4 cup broth. Cover and cook over medium-low heat until vegetables are tender, about 15 minutes.
  2. Sprinkle flour over vegetables; cook and stir for 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the turkey, sherry and seasonings; heat through. Transfer to a 2-qt. baking dish coated with cooking spray.
  3. Stack all 10 phyllo sheets. Roll up, starting with a long side; cut into 1/2-in. strips. Place strips in a large bowl and toss to separate; spritz with butter-flavored spray. Arrange over turkey mixture; spritz again. Bake, uncovered, at 425° for 10-15 minutes or until golden brown. Yield: 6 servings.
Editor's Note: This recipe was tested with I Can't Believe It's Not Butter Spray.
Originally published as Company Turkey Potpie in Country Woman November/December 2006, p40

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