Turkey Pies with Mashed Potato-Asiago Topping

Leftover onions, fresh herbs, and mashed potatoes jazz up this fresh twist on turkey potpie. Use your own leftover mashed potatoes in place of the prepared ones--you may need to cut the amount of pepper or cheese depending on how the potatoes are seasoned.

Yield: 6 servings (serving size: 1 potpie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 27%
  • Fat: 8.5g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 27g
  • Carbohydrate: 23.6g
  • Fiber: 3g
  • Cholesterol: 81mg
  • Iron: 2.3mg
  • Sodium: 794mg
  • Calcium: 139mg

Ingredients

  • 2 teaspoons olive oil
  • 2 teaspoons butter
  • 2/3 cup finely chopped yellow onion
  • 1/3 cup minced shallots (about 3)
  • 3/4 cup frozen petite green peas
  • 2 tablespoons dry white wine
  • 3 cups diced cooked turkey
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, divided
  • 3 cups refrigerated mashed potatoes (such as Simply Potatoes)
  • 1/2 cup (2 ounces) finely grated Asiago cheese
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Heat oil and butter in a large nonstick skillet over medium heat. Add onion and shallots; cook for 6 minutes or until tender, stirring frequently. Add peas and wine, and cook 2 minutes. Add turkey, parsley, and sage. Combine broth and flour in a small bowl, and stir well with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Stir in salt and 1/8 teaspoon freshly ground black pepper.
  3. Combine the remaining 1/8 teaspoon pepper, mashed potatoes, and cheese in a small bowl. Spoon turkey mixture evenly into each of 6 (8-ounce) ramekins coated with cooking spray. Top each evenly with the potato mixture. Place ramekins on a baking sheet. Bake at 400° for 20 minutes or until lightly browned and bubbly. Let stand for 8 minutes before serving.
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