Healthy Turkey Pot Pie with Pumpkin Crust

This is a great way to use up leftover turkey. This recipe is modified from Clean Eating Magazine’s recipe for turkey pot pie with pumpkin crust.



Healthy Turkey Pot Pie with Pumpkin Crust


1 3/4 cup whole wheat pastry flour
2 teaspoon dried sage
1 teaspoon baking powder
1/2 teaspoon sea salt
2 tablespoons olive oil buttery spread
1 1/2 cups fresh or jarred pumpkin puree (not pumpkin pie filling)


1 teaspoon olive oil
1 white onion, chopped
3 carrots, peeled and sliced into 1/2 inch round
2 stalks celery, sliced into 1/2 inch crescents
1 cup frozen spinach, thawed
1 cup frozen corn kernels, thawed
3/4 cup frozen green peas, thawed
2 tablespoons whole wheat pastry flour
1 cup 1% milk
1 teaspoon dried tarragon
1/2 teaspoon sea salt
1/4 teasoon fresh ground black pepper
1 1/2 pound cooked boneless turkey breast, chopped
olive oil cooking spray

To prepare crust: In a large bowl, add 1 3/4 cups flour, sage, baking powder and salt. Stir with a fork to combine. Stir in buttery spread, mashing until mixture is crumbly. Add pumpkin and stir until flour is blended and mixture is clumpy. In bowl, use your hand to knead dough 5 to 8 times, just until dough is soft and sticky, about 1 minutes. Place a layer of plastic wrap directly over top of dough and refrigerate until needed, 1 hour to 1 day.

To prepare filling: In a large saucepan, heat oil on medium-high heat. Add onion and saute stirring occasionally, until softened, about 5 minutes. Add carrots, celery, spinach, peas, and corn, stirring frequently for 10 minutes or until slightly tender. Sprinkle 2 tablespoons flour over top of vegetables, stirring to coat. Stir in milk, bring to a simmer and reduce heat to medium-low. Cook until milk thickens into a sauce and coats vegetables, 5 to 8 minutes. Stir in tarragon, salt, pepper and turkey. Remove from heat.

Preheat over to 375 degrees. Coat a 9X13 inch baking dish with cooking spray. Spoon filling into dish in an even layer.

Roll chilled dough into one inch balls. Flatten into disks with hands. Place on top of filling, overlapping if necessary until all filing is covered. Cut a few slits in top of dough for ventilation. Bake 25 to 30 minutes, until filling is bubbly and crust is lightly browned. Let cool for 5 minutes before serving.

One thought on “Healthy Turkey Pot Pie with Pumpkin Crust

  1. Pingback: Obligatory Turkey Pot Pie Post | BetsyLife

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