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+ servings

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.
Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 35 mins
Servings 9



  • 1 pound turkey cutlets cubed
  • 1 medium zucchini chopped
  • 1 red pepper chopped
  • 2 scallions chopped
  • 2 cups mixed frozen vegetables
  • 1 small butternut squash


  • 1/2 cup onion chopped
  • 2 tablespoons parsley chopped
  • 2 cups low sodium chicken broth
  • 2 tablespoons whole wheat pastry flour
  • splash white wine

Whole Wheat Top Crust

  • 1/2 cup Whole Wheat Pastry Four more for rolling
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cut into cubes
  • 1/8 cup cold water


  • 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.
  • Make the gravy: Boil the onion and chicken broth in a small saucepan; whisk in the flour, season with wine salt and pepper.
  • 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.
  • 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.
  • Warm and satisfying for this last day of winter!
  • Eat up!
Keyword #delicious, butternut squash, Dinner, gravy, healthy, Lean, Nutrition, pot pie, satisfying, turkey, veggies, warm, whole wheat pastry crust, WholeWheat
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