Turkey Pies with Mashed Potato-Asiago Topping

3 Reviews
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6 servings (serving size: 1 potpie)
By Jennifer Martinkus
November 2006
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 283
  • Caloriesfromfat 27%
  • Fat 8.5g
  • Satfat 3.3g
  • Monofat 2.6g
  • Polyfat 0.9g
  • Protein 27g
  • Carbohydrate 23.6g
  • Fiber 3g
  • Cholesterol 81mg
  • Iron 2.3mg
  • Sodium 794mg
  • Calcium 139mg

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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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Ratings & Reviews

heheheidi's Review

lksmithnj
September 11, 2013
N/A

KandrZe12's Review

heheheidi
February 06, 2011
I've made this recipe twice. My boyfriend loves this pot pie! I've made the recipe with asiago cheese and also with just cheddar. Both tasted great. I added extra vegetables like carrots, mushrooms, and corn. Last time I cut up turkey cutlets, but I have also bough a thick slice of turkey breast from the deli counter to shred up.

lksmithnj's Review

KandrZe12
January 12, 2009
Maybe we've just become spoiled by all the more flavorful and spicier CL recipes, but this one is not really worth the time and effort. Just not enough return for all the work. Following previous reviews I added shredded carrot for color, plus mushrooms and even a tsp. of poultry seasoning. I'm not usually a big fan of canned gravy but it's lower in fat and calories than the flour/chicken broth thickening in this recipe so I used that instead for extra flavor, which worked well. Also used fresh parmesam in the garlic mashed potatoes and topped it all with more parm, shredded cheddar and paprika for more color. Not horrible or inedible; it's great comfort food, but too much like gluey turkey soup... Won't do this again soon.