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Serving size 6
Prep Time
Total Time



2 tsp extra virgin olive oil2 large leeks, white and light green parts only, well washed and thinly sliced1 ½ cup thinly sliced carrots3 cloves garlic, minced⅓ cup dry white wine3 Tbsp all-purpose flour2 tsp chopped fresh sage or 1/2 teaspoon dried, rubbed2 cup diced cooked turkey or chicken (see tip)2 cup turkeys1 cup frozen pea¼ tsp salt freshly ground pepper to taste


1. To prepare filling: Preheat oven to 425°F. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more.

2. Pour in wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes.

3. Add turkey (or chicken) and peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.



Mashed Potatoes

2 lb potatoes, preferably Yukon gold, peeled and cut into chunks
¾ cup nonfat buttermilk (see tip)
¼ tsp salt
freshly ground pepper to taste
1 large egg, lightly beaten
1 Tbsp extra virgin olive oil


4. To mash potatoes and bake pie: Place potatoes in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender, about 10 minutes. Drain and return the potatoes to the pan. Cover and shake the pan over low heat to dry the potatoes slightly, about 1 minute. Remove from the heat.

5. Mash the potatoes with a potato masher or whip with an electric mixer, adding enough buttermilk to make a smooth puree. Season with salt and pepper. Stir in egg and 1 tablespoon oil.

6. Spread the potatoes on top of the turkey mixture. With the back of a spoon, make decorative swirls. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, 25 to 30 minutes.


Tips: Use leftover roasted turkey or chicken. Or to poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

To Make Ahead: Equipment: 10-inch pie pan or other 2-quart baking dish

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 327
  • Calories from fat 63
  • Total Fat 7gm 11%
  • Sodium 493mg 21%
  • Total Carbohydrates 42gm 14%
  • Fiber 5gm 20%
  • Protein 22gm
  • Cholesterol 71mg 24%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Diabetic, Healthy, High Fiber, Low Fat, Turkey, Chicken, Vegetable, American, Easy, Baking, Fall, Winter

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