Deep-Dish Turkey Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 238.1
  • Total Fat: 3.0 g
  • Cholesterol: 48.3 mg
  • Sodium: 450.9 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 29.1 g

View full nutritional breakdown of Deep-Dish Turkey Pot Pie calories by ingredient
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Healthy homestyle cooking Healthy homestyle cooking
Number of Servings: 6


    2 1/4 cup chicken broth, defatted (Campbell 25%less sodium)
    1/2 cup chopped celery
    1/4 cup chopped onions
    2 medium carrots, coarsley chopped
    3 tbsp cornstarch
    1 3/4 cup evaporated skim milk
    3 cups cooked and chopped turkey breast
    1 cup frozen peas, thawed
    1/4 cup snipped fresh parsley
    1/2 tsp dried sage

    Pastry Crust
    3 sheets phyllo dough


To make turkey mixture: Preheat oven at 350. In medium saucepan, combine 2 cups of the broth, the celery, the onion and the carrots. Bring to a boil, then reduce heat. Cover and simmer about 5 min. longer.

In a small bowl, stir together the remaining 1/4 cup of broth with cornstarch until smooth. slowly stir in the broth-vegetable mixture. Then stir in the milk.

cook and stir over medium heat until the mixture comes to a boil. reduce heat. cook and stir for 1 extra minute. Stir in the turkey, peas, parsley and sage. Tranfer mixture to a shallow 2 quart casserole.

To make the pastry crust: Lay on sheet of phyllo dough on top of turkey mixture . Spray dough with no stick spray. Repeat layering and spraying the phyllo dough 2 more times. Fold or crumple the edge of the dough and tuck them inside the casserole dish.

Bake for 35 to 40 minutes or until the crust is golden brown.

Makes 6 serving 1/6 of the casserole.

Number of Servings: 6

Recipe submitted by SparkPeople user MARIE4POCHE003.

TAGS:  Poultry |

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