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An easy, lightened up turkey (or chicken!) pot pie recipe that is perfect for Thanksgiving leftovers. This is such an easy and healthy pot pie recipe. Ready in under an hour and dairy free.

Lightened Up Turkey or Chicken Pot Pie {dairy-free}


Description

An easy, lightened up turkey (or chicken!) pot pie recipe that is perfect for Thanksgiving leftovers. This is such an easy and healthy pot pie recipe. Ready in under an hour and dairy free.


Ingredients

Scale

2 tablespoons avocado oil or olive oil

3 cups diced potato (about 1 pound)

1 cup diced celery

1 cup diced carrots

1 onion, diced

3 cups turkey or chicken broth

1 tablespoon fresh thyme or 1 teaspoon dried thyme

2 tablespoons arrowroot powder or cornstarch

2 cups cooked and chopped turkey or chicken

1 cup frozen peas

1 teaspoon salt

1/2 teaspoon freshly ground pepper

6 (14 by 9 inch) sheets frozen phyllo dough, thawed

cooking spray


Instructions

Preheat the oven to 375 degrees.

In a large Dutch oven or stock pot, heat the oil over medium heat.  Add the potatoes, celery, carrots, and onion and sauté about 5 minutes.  Add the broth and bring to a boil.  Reduce the heat to a simmer.  Put the arrowroot powder in a small bowl.  Add enough of the hot broth to create a slurry (about 2 tablespoons).  Stir the slurry into the vegetable mixture and turn off the heat.  Add the turkey or chicken, peas, salt, and pepper.

Transfer the mixture to a 3-quart baking dish.  Add one sheet of phyllo dough on top of the mixture.  Spray it with your cooking oil.  Continue this process until you have 6 layers of phyllo dough.  Place the baking dish on a baking sheet. Bake in the preheated oven for 30 minutes, until the top is golden brown.  Enjoy!

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: main meal
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5.2g
  • Sodium: 644.7mg
  • Fat: 8.8g
  • Carbohydrates: 42.6g
  • Protein: 21g

Keywords: chicken pie