The holiday season is among us! I don’t know about you but I always have about 15 styrofoam plates wrapped in tin foil and bursting at the seams with turkey in my fridge.
So I thought I’d share a fun, kid approved, healthy turkey pot pie recipe to repurpose those leftovers. Turkey Pot Pie
You’ll want to dig into this hearty Pot Pie in the winter months! (And if you’ve got turkey leftovers, you can swap them in instead of chicken!
Prep Time 20 mins
Cook Time 57 mins
Total Time 1 hr 17 mins
Servings 6 servings, about 1 cup each
Calories 284 kc
- 6 tsp. olive oil, divided use
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 cups sliced mushrooms (approx. 4 oz.)
- 2 Tbsp. whole-wheat flour
- 1½ cups reduced fat (2%) milk or milk substitute if dairy free
- 1 cup low-sodium organic chicken broth
- ½ tsp. sea salt or Himalayan salt
- ½ tsp. ground black pepper
- 1 tsp. fresh thyme, finely chopped
- ¾ cup frozen green peas
- ¾ cup cubed cooked sweet potatoes
- 2¼ cups cubed cooked chicken breast (or light/dark turkey meat, no skin), approx. 12 oz.
- 6 sheets phyllo dough (each approx. 12 x 17-inches), thawed, covered in a slightly damp towel
Preheat oven to 375° F.
Heat 2 tsp. oil in large nonstick skillet over medium heat.
Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until mushrooms are soft and most of the liquid has evaporated.
Add 1 tsp. oil; cook, stirring frequently, for 1 minute.
Add flour; cook, stirring frequently, for 1 to 2 minutes, or until flour and oil form a paste.
Slowly add milk, broth, salt, pepper, and thyme. Bring to a boil, stirring frequently. Reduce heat to medium-low.
Add peas, sweet potatoes, and chicken (or turkey); cook, stirring frequently, for 2 minutes.
Place chicken mixture in a 2½-quart baking dish. Set aside.
Place phyllo on work surface. Keeping the original stack covered, remove one sheet at a time and quickly brush with remaining 3 tsp. oil. Cut oiled stack of phyllo into quarters. Place phyllo loosely on top of chicken mixture; covering evenly.
Bake for 30 to 35 minutes, or until chicken (or turkey) mixture is bubbling and phyllo dough is golden brown.
Tip: You can use light and/or dark turkey meat in this recipe. Just make sure you don’t use any skin.
Enjoy ❤️Recipe courtesy of beachbody blog 🥰