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Deep-Dish Leftover Turkey Pot Pie

 
Deep-Dish Leftover Turkey Pot Pie
267

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Low Cholesterol, Trans-fat Free
 

Ingredients

Turkey mixture
2 ¼ cups chicken broth
defatted
½ cup celery
chopped
¼ cup onions
chopped
2 medium carrots
coarsely
3 tablespoons cornstarch
1 ¾ cups evaporated milk
skim
3 cups turkey breast
cooked, chopped
*
1 cup green peas
thawed
¼ cup parsley leaves
fresh, snipped
½ teaspoon sage
dried
*
Pastry crust
3 Sheets phyllo (filo) pastry sheets
*

Directions

To Make the Turkey Mixture:

Preheat the oven to 350℉ (180℃).

In a medium saucepan, combine 2 cups of the broth, the celery, onions and carrots.

Bring to a boil, then reduce the heat.

Cover and simmer about 5 minutes or until the veggies are tender.

In a custard cup, stir the remaining ¼ cup of the broth and the cornstarch until smooth.

Slowly stir this into the broth-veggie mxiture.

Then stir in the milk. Cook and stir over medium heat until the mixture comes to a boil.

Reuce the heat. Cook and stir for 1 minute more.

Then stir in the turkey, peas, parsely and sage.

Transfer the mixture to a shallow 2-quart casserole.

To Make the Pastry Crust:

Lay one sheet of the phyllo dough on top of the turkey mixture.

Spray the dough with no stick spray. Repeat layering and spraying the phyllo dough two more times.

Fold or crumple the edges of the dough and tuck them inside the casserole dish.

Bake for 35 to 40 minutes or until golden brown.

Deep-Dish Leftover Turkey Pot Pie
Deep-Dish Leftover Turkey Pot Pie

Note:

I added potatoes, mixed veggies, tobasco sauce and some liquid smoke to enhance the flavor.

Very good and light. Even though the phyllo dough crust will get soft once you refrigerate it, it will get flaky again if you reheat it in the oven.

 

* not incl. in nutrient facts

Reviews

about 4 years

No time is better than after Thanksgiving or Christmas to make turkey pot pie. Made this one with the leftover turkey meat, and it turned out quite tasty.

Really liked the idea of using phyllo pasty instead of pie crust made with flour and lard or butter or shortening. The phyllo pasty is much less in calories and fat, but have a nice and crispy texture after baked.

So if you don't like those classic pie crusts, consider phyllo instead.

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 13429% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 369mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 81% Vitamin C 12%
Calcium 12% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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