Use leftover turkey and frozen vegetables in this Healthy Easy Turkey Pot Pie recipe to serve a quick and light dinner. It uses phyllo sheets instead of puff pastry and there’s no heavy cream OR butter in the filling!
Pot pies are the ultimate comfort food to me. I don’t like how heavy they can be sometimes though, especially if a rich and creamy filling is topped with a double layer of puff pastry. It’s nice for special occasions (and I’ve done it before), but as an everyday weeknight dinner I wanted to make something lighter. I found a nice-looking recipe on Eating Well so of course I had to try it.
I decided to make a turkey pot pie instead of a healthy chicken pot pie, because almost everyone has leftover turkey around the holiday season (and I love making it into healthier alternatives – the same old turkey sandwich gets boring!). But the recipe works with rotisserie chicken just as well.
How this recipe works
The crispy topping is made from phyllo sheets, which only get a light brushing of oil instead of butter in between the layers. This helps them crisp up and brown nicely on top of the light and creamy filling.
I used a frozen vegetable mix to make prep time even faster and to turn this healthy pot pie into a true weeknight dinner.
If you decide to make this Healthy Easy Turkey Pot Pie, I’d advice you to be prepared to make it over and over again. My family can’t stop asking for it!
More leftover turkey recipes
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Healthy Easy Turkey Pot Pie
- 1 teaspoon canola oil
- 1 (16-oz) bag frozen mixed vegetables thawed
- 1 teaspoon dried thyme
- 3/4 cup non-fat milk
- 1/4 cup cornstarch
- 1 (14-oz) can low-sodium chicken broth
- 1/4 cup low-fat sour cream fat-free works, too
- 2 1/2 cups chopped cooked turkey meat preferably white
- 1/4 teaspoon salt
- black pepper to taste
- 6 phyllo sheets
- Oil for brushing
- Preheat the oven to 425°F (220°C).
- 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.
- 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 7×11 inch baking dish.
- 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.
- 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.