Root Vegetable Turkey Potpie

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Root Vegetable Turkey Potpie
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Here’s an elegantly easy way to use leftovers from your turkey dinner. Our savory pie is filling, with all the creaminess you expect. Plus, it’s packed with the earthy, sweet flavor of healthy root veggies.
Serves5
Serves5
Root Vegetable Turkey Potpie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Here’s an elegantly easy way to use leftovers from your turkey dinner. Our savory pie is filling, with all the creaminess you expect. Plus, it’s packed with the earthy, sweet flavor of healthy root veggies.
Serves5
Serves5
Ingredients
Instructions
  1. Preheat oven to 400°F. Line a 2-quart casserole dish with one layer of phyllo dough. Lightly spray with pan spray and repeat with another sheet. Let dough flap over pan edges and set aside.
  2. Prepare filling: Over medium-high heat, heat oil in large skillet. Add garlic and mushrooms and sauté for 2 minutes. Add remaining fresh vegetables and cook 8 minutes or until almost tender. Add chicken broth, fresh thyme, turkey, and frozen vegetables, and stir to mix.
  3. While mixture is bubbling, mix the milk with cornstarch and add to vegetable mixture, mix until thickened. Season with salt and pepper.
  4. Pour mixture into prepared casserole dish. Cover with single layer of phyllo dough, spray with pan spray and repeat with second sheet. Fold in excess dough over the top of the pie. Bake for 20-25 minutes until crust is golden brown. Let pie sit 10 minutes before serving.
Recipe Notes

Per serving: 259 calories,  21g protein, 45g carbohydrate, 6g fiber, 4g fat (1g sat fat, 5g mono/poly), 38mg cholesterol, 288mg sodium

THE SEASONED COOK When working with phyllo dough, remove the sheets you need for the immediate task and wrap up the excess so it doesn't dry out. Potpie is designed to use the odds and ends from your refrigerator. Consider color and texture to keep this comfort food one of the family’s favorites.

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