COMPANY TURKEY POTPIE

Company Turkey Potpie image

Here's our smart spin on potpie, filled with turkey, autumn vegetables and a creamy herb sauce. Best of all, there's no crust to make-just top with prepared phyllo dough. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1/2 pound sliced baby portobello mushrooms
2 shallots, chopped
2 teaspoons olive oil
2 cups cubed peeled butternut squash
1 cup chopped sweet red pepper
1/2 cup sliced fennel bulb
2 cups reduced-sodium chicken broth, divided
1/3 cup all-purpose flour
1/2 cup 2% milk
3 cups cubed cooked turkey breast
2 tablespoons sherry or additional reduced-sodium chicken broth
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
10 sheets phyllo dough (14x9-inch size)
Refrigerated butter-flavored spray

Steps:

In a large skillet, saute mushrooms and shallots in oil until tender. Add the squash, red pepper and fennel; saute 5 minutes longer. Add 1/4 cup broth. Cover and cook over medium-low heat until vegetables are tender, about 15 minutes. , Sprinkle flour over vegetables; cook and stir for 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in the turkey, sherry and seasonings; heat through. Transfer to a 2-qt. baking dish coated with cooking spray. , Stack all 10 phyllo sheets. Roll up, starting with a long side; cut into 1/2-in. strips. Place strips in a large bowl and toss to separate; spritz with butter-flavored spray. Arrange over turkey mixture; spritz again. Bake, uncovered, at 425° until golden brown, 10-15 minutes.

Nutrition Facts : Calories 275 calories, Fat 4g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 544mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges