Best Turkey Pot Pie
This healthy take on a pot pie is loaded with veggies, healthy gravy and a delicious butternut squash crust and topped with whole wheat pastry.
  • CourseMain Dish
Servings Prep Time
9 45 minutes
Cook Time
Servings Prep Time
9 45 minutes
Cook Time
  • 1pound turkey cutletscubed
  • 1 medium zucchinichopped
  • 1red pepperchopped
  • 2scallions chopped
  • 2 cups mixed frozen vegetables
  • 1small butternutsquash
  • 1/2cup onionchopped
  • 2tablespoons parsleychopped
  • 2 cups low sodium chicken broth
  • 2tablespoons whole wheat pastry flour
  • splashwhite wine
Whole Wheat Top Crust
  • 1/2cup Whole Wheat Pastry Fourmore for rolling
  • 1/4 teaspoon salt
  • 1/2cup cold buttercut into cubes
  • 1/8cup cold water
  1. Preheat the oven to 350 degrees. Peel the butternut squash and slice with mandolin on thin setting. Spray a pie dish with cooking spray and layer the slices of squash around the plate. Bake at 350 degrees for 10 minutes.
  2. Make the gravy: Boil the onion and chicken broth in a small saucepan; whisk in the flour, season with wine salt and pepper.
  3. Prepare the filling: In a large saute pan cook the turkey till done, remove, set aside and drain the pan. Add the zucchini, pepper, scallions and saute in a small amount of oil until browned. Add back in the turkey, frozen vegetables and gravy, and mix until all combined. Place mixture in pie dish and extras if you have in sprayed ramekins.
  4. Make the crust: Combine flour and salt, cut in the butter add cold water a little at a time. Form into a ball. Using flour roll out into a small disk to place on top of pie and use leftovers for placing over ramekins. Top with crust and bake at 350 degrees for 50 minutes until golden brown.
  5. Warm and satisfying for this last day of winter!
  6. Eat up!