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Company Turkey Potpie

Total Time

Prep: 1 hour Bake: 10 min.

Makes

6 servings

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
Company Turkey Potpie Recipe photo by Taste of Home

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

  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 until thickened, 1-2 minutes. 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° until golden brown, 10-15 minutes.

Nutrition 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.

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