This Lighter, Easy Turkey Pot Pie is comfort food at its best! A few small tweaks make this classic not only healthy but super delicious. With peas, carrots, onion, turkey stock, herbs, white wine, a little lemon juice, almond milk, a few sheets of phyllo dough, plus, some delicious leftover turkey from your holiday feast.
Whether you’ve over indulged at Thanksgiving dinner, or you’re just thrifty – I’ve totally got you covered. Lighter Easy Turkey Pot pie is your new best friend!
It’s comfort food at its best, but even better because it’s also pretty healthy. By now you should know that I don’t over exaggerate – at all. So trust me when I say, this pot pie is probably the best pot pies I’ve ever had and most likely the healthiest thing you’ve eaten all month – at least all week because of the holidays and all.
You may be wondering how is that even possible? I’ll explain…
It’s full of veggies…carrots, onions and peas.
There’s no bottom crust and the top crust is made from phyllo dough sheets – can you say low carb?
It has 3 cups of homemade turkey stock – that’s like an injection of miracle life serum right into your veins. (Sorry for the image that may create in your mind… quick think about butterflies and fairy gardens. Phew!)
And maybe the best thing yet (and I know the bar is set pretty high) you can use up all those turkey leftovers in one dish! This might be a samba whistle and shakers dance moment! Not saying/just saying.
I don’t want to take all the credit for this brilliant recipe…my girl (Martha Stewart) came out with a Lighter Chicken Pot Pie recipe many years ago and I just swapped out the chicken for turkey and, well, changed a few things.
Truth be told, you could do that with a lot of your chicken recipes if pot pie is not your thing. But give this recipe a try ‘cause I think it might totally make you a pot pie lover!
Think about it… you in your pajamas, no makeup on your face, kids on their electronic devices… you saunter into the kitchen and whip up a meal in 40 minutes that tastes even better than Thanksgiving dinner – AND best of all you didn’t even have to change your clothes or leave the house!!
I gotchu boo!
Here’s a few extra details in case you’re wondering how to make this deliciousness…
First, sauté carrots and onions in a saucepan over medium heat. Season with salt and pepper, and cook until carrots are tender, about 8 minutes. Add the thyme and cook for 1 more minute.
Next, add the flour, and cook, stirring, one more minute.
Gradually add turkey(or chicken) stock and white wine, stirring until smooth. Continue to cook, stirring occasionally, until mixture comes to a simmer and thickens, about 4-6 minutes. Now add in the milk and stir for one more minute so it heats through.
Remove the veggie mixture from the heat and stir in the peas, lemon juice, and the leftover turkey (or pulled rotisserie chicken). Then pour the filling into a 9-inch x 13-inch casserole dish.
Next, stack your phyllo dough on a work surface. (I like to keep my dough under a barely damp towel so it doesn’t dry out.)
Place 2 pieces of phyllo on the filling mixture, tucking in the edges around the pan. Lightly brush the with olive oil. Repeat with remaining phyllo and oil, until all 8 pieces of phyllo are topping the filling. Be sure to tuck in the edges of the dough as you go.
Bake in the middle of a 400 degree oven until golden and bubbling, 20-25 minutes. Let pot pie cool 15 minutes before serving.
This Lighter Easy Turkey Pot Pie is full of good for you ingredients and the most mouth-watering flavor! I know you’re going to enjoy it as much as we do!
Lighter Turkey Pot Pie - comfort food at it's best! A few small tweaks make this classic not only healthy but super delicious.
- 1 1/2 pounds turkey meat, de-boned and pulled
- 4 tablespoons of olive oil
- 5 carrots, sliced 1/4 inch thick
- 2 medium onions, finely chopped
- 2 tablespoons fresh thyme leaves (or substitute chopped flat-leaf parsley)
- 1/3 cup of flour
- 2 1/2 cups turkey stock
- 1/2 cup almond milk, or 1% milk
- 1/2 cup white wine
- 16 ounces frozen peas, thawed
- 1 tablespoon lemon juice
- 8 phyllo dough sheets, thawed These come frozen so you'll need to thaw them out before you assemble the pot pie.
- 1 1/4 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 400 degrees.
Heat 2 tablespoons oil in a large saucepan over medium heat. Add carrots and onions; season with salt and pepper, and cook until carrots are crisp-tender, 8 minutes. Add thyme and cook for 1 more minute. Add flour, and cook, stirring, 1 minute.
- Gradually add turkey stock and white wine, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 4-6 minutes. Add in milk and stir for 1 more minute.
- Remove from heat; stir in peas, lemon juice, and turkey. Pour filling into a 9-inch x 13-inch dish.
Stack phyllo on a work surface. Place 2 pieces of phyllo on the filling mixture, tucking in the edges around the pan. Lightly brush the with olive oil. Repeat with remaining phyllo and oil, until all 8 pieces of phyllo top the filling. Be sure to tuck in the edges of the dough as you go.
Bake in the middle of the oven until golden and bubbling, 20 to 25 minutes. Sprinkle the thyme on the top of the dough if desired. Let pot pie cool 15 minutes before serving.
The phyllo dough sheets are very thin and a bit delicate. Don't allow them to dry out or they will crack and crumble. I like to spritz a kitchen towel very lightly with a little water and gentle cover the pile of phyllo dough sheets while I'm assembling the pot pie.
You can also use puff pastry, biscuits, or even pie dough as the crust on top if you prefer.
PS: If you’re out of turkey but hankering for pot pie, check out this amazing puff pastry chicken pot pie soup! Or if you want an amazing noodle option, check out this Instant Pot Chicken Noodle Soup!