Pastry-Topped Turkey Casserole

Total Time

Prep: 45 min. Bake: 20 min. + standing


6 servings

Updated: May. 19, 2023
My friends tell me this is the best potpie they've ever had. Hearty and full-flavored, my comforting classic never lets on that it’s also low in fat and a good source of fiber. —Agnes Ward, Stratford, Ontario
Pastry-Topped Turkey Casserole Recipe photo by Taste of Home


  • 2 cups diced red potatoes
  • 1 large onion, finely chopped
  • 2 celery ribs, chopped
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup water
  • 3 tablespoons all-purpose flour
  • 2/3 cup fat-free evaporated milk
  • 3 cups frozen mixed vegetables, thawed and drained
  • 2 cups cubed cooked turkey breast
  • CRUST:
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons fat-free milk, divided
  • 1 tablespoon canola oil
  • Paprika


  1. Preheat oven to 400°. Place the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
  2. In a small bowl, whisk flour and evaporated milk until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-in. square baking dish.
  3. For crust, whisk together the flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll the dough to 1/8-in. thickness; cut into short strips. Arrange over the filling. Brush strips with remaining milk; sprinkle with paprika.
  4. Bake, uncovered, until the filling is bubbly, 20-25 minutes. Let stand for 10 minutes before serving.

Nutrition Facts

1 serving: 280 calories, 4g fat (1g saturated fat), 39mg cholesterol, 696mg sodium, 38g carbohydrate (9g sugars, 6g fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.