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Lighter Turkey Pot Pie

By Bobby Deen
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15

Ingredients

  • 1 tablespoon olive oil
  • 2 large cleaned and thinly sliced leeks
  • 2 cups cut into 1 inch cubes butternut squash
  • 1 cup reduced sodium chicken broth
  • 1 cup reduced-sodium chicken broth
  • 3 tablespoons all purpose flour
  • 3 tablespoons all purpose flour
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1 cup reduced fat (1%) milk
  • 1 1% cup reduced fat milk
  • 2 cups cooked and cubed turkey breast
  • 2 cups cooked cubed turkey breast
  • 1/2 (15 oz) package refrigerated pie crust
  • 1 lightly beaten egg

Directions

Preheat oven to 400°F degrees.

Heat the oil in large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until the leeks are very soft, about 8 minutes. Do not brown.

Add the squash, and cook, stirring, until well coated. Add the broth; bring to a boil. Reduce the heat and simmer, covered, until the squash is just tender, about 10 minutes.

Mix the flour, curry powder, and salt together in a small bowl. Slowly whisk in the milk until the mixture is smooth. Stir the flour mixture into the saucepan. Add the turkey; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 5 minutes. Remove from the heat. Spoon the mixture into a 9-inch cast-iron or oven proof skillet.

Cut the dough into 8 (1-inch) strips. Arrange the strips in a crisscross pattern over the turkey mixture. Trim the edges of the dough. Brush the dough strips with the beaten egg. Bake until the crust is browned and the filling is hot and bubbly, 30 – 35 minutes. Transfer to a wire rack. Let stand 10 minutes before serving.