This months Recipe Redux was to  use at least three ingredients to make a meal without going to the store.  At first I thought it was to ONLY use three ingredients which may have been a bit of a challenge, but I cook like this all the time.  I usually will take a look and see what I have  in the house and create something.  I see frozen turkey cutlets, frozen veggies and pie crust in the freezer, and think pot pie! However, I do not want to use that lard laden store bought crust or gravy, and have whole wheat pastry flour, so I set out to create a healthier version.  

Cooking Light uses a sweet potato for a crust I see, so I improvise and use a butternut squash I have.  I absolutely love my pampered chef hand held mandolin instead of pulling out my professional one from the basement!
Look how pretty…

Next I chop up all the veggies in my food processor and saute…

Cooking them with the turkey, adding the gravy and other veggies and then putting in the dish, now on to making the crust…

This turkey pot pie was not only creamy, and delicious but crunchy with a touch of everyones favorite… the crust.  It also provides tons of veggies, and was perfect for this chilly last day of winter. Yummy…



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 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
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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