Turkey Potpie
16 people added this to their Recipe Box
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
My family looks forward to this tasty treat on Boxing Day. The original recipe called for whole milk and regular chicken broth. I used 1% milk and fat-free, less-sodium chicken broth to make this meal a heathier choice.
Servings: 6
Ingredients:
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2 Tbsp. butter
2 Tbsp. olive oil
3 cups diced red potato
2 cups diced onion
2 cups sliced mushrooms
1 cup diced celery
1 cup diced carrots
1/4 cup chopped parsley
2 tsps. chopped fresh thyme
2-1/2 Tbsp. flour
3 cups 1% milk
1/2 cup fat-free, less sodium chicken broth
2 cups chopped cooked turkey
1 cup frozen peas
1 tsp salt
1/2 tsp fresh ground pepper
6 (14x9) sheets frozen phyllo dough, thawed
Preparation:
Preheat oven to 375 F. Melt butter in a large saucepan over medium heat; add oil. Add potatoes and next six ingredients (through thyme); saute for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt and pepper. Spoon mixture into a 2-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of turkey mixture in dish. Place dish on a baking sheet Bake at 375F for 20 minutes or until op is golden
NOTE:
This recipe has not been checked or tested by The Canadian Living Test Kitchen.Tags:
Source
g-lynn
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