Description
Use leftover turkey and frozen vegetables in this Healthy Easy Turkey Pot Pie recipe to serve a quick and light dinner. It uses phyllo sheets instead of puff pastry and there’s no heavy cream or butter in the filling!
Recie adapted from Eating Well.
Ingredients
- 1 teaspoon Canola Oil
- 16 ounces, weight Frozen Vegetables, Thawed
- 1 teaspoon Dried Thyme
- ¾ cups Fat Free Milk
- ¼ cups Cornstarch
- 14 ounces, fluid Chicken Broth
- ¼ cups Low-fat Or Fat-free Sour Cream
- 2-½ cups Cooked Turkey Meat, Chopped
- ¼ teaspoons Salt
- Black Pepper To Taste
- 6 Phyllo Sheets
- Oil For Brushing
Preparation
Preheat oven to 425°F (220°C).
Heat the oil in a frying pan over medium heat. Add the thawed vegetables and dried thyme and cook until tender, about 5 minutes (the cooking time depends on the size of your vegetables). In a bowl or measuring jug, mix the nonfat milk and cornstarch together very well. Pour the chicken broth into the pan with the vegetables, then quickly stir in the cornstarch slurry. Cook until the sauce thickens, about 1 or 2 minutes.
Take the pan off the heat and quickly stir in the sour cream. Fold in the turkey pieces and season the filling to taste. Transfer the filling to a 7×11 inch baking dish.
Arrange the first phyllo sheet on top of the filling and lightly brush it with oil. If you need to fold it over to fit the dish, make sure to brush with oil in between. Layer the next phyllo sheet on top and brush with oil again. Continue with the remaining sheets and finish with a light oil brushing.
Bake in the lower half of the preheated oven for 25–30 minutes or until the filling is bubbling and the top is crisp and golden brown.
