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Suggest a better description1 Preheat the oven to 425°F (220°C).
2 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 one or two minutes.
3 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 7x11 inch baking dish.
4 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.
5 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.
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Serving Size: 1 (356g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 555 | ||
Calories from Fat: 305 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 12.1g | 60 % | |
Monounsaturated Fat 15g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 17.2mg | 5 % | |
Sodium 510.8mg | 18 % | |
Potassium 128.7mg | 3 % | |
Total Carbohydrate 51.7g | 15 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 49.1g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 555
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