Pastry-Topped Leftover Turkey Casserole

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

Serves: 6

Ingredients

2 cups diced red potatoes

1 large onion, finely chopped

2 celery ribs, chopped

2 teaspoons chicken bouillon granules

½ teaspoon dried rosemary, crushed

¼ teaspoon garlic powder

¼ teaspoon dried thyme

1/8 teaspoon pepper

1 can (14 ½ ounces) reduced-sodium chicken broth

½ cup water

3 tablespoons all-purpose flour

2/3 cup fat-free evaporated milk

3 cups frozen mixed vegetables, thawed and drained

2 cups cubed cooked turkey breast

Crust:

¼ cup all-purpose flour

¼ cup whole wheat flour

½ teaspoon baking powder

1/8 teaspoon salt

4 tablespoons fat-free milk, divided

1 tablespoon canola oil

Paprika

Instructions

Preheat your oven to 400F degrees. Place the first 10 ingredients in a large saucepan, bringing it to a boil. Reduce the heat and simmer, covered, until potatoes are tender, 10 to 15 minutes.

In a small bowl, whisk the flour and evaporated milk until smooth. Stir the mix into the pan. Bring it to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-inch square baking dish.

For crust, whisk together the flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll dough to 1/8-inch thickness; cut into short strips. Arrange over the filling and brush strips with remaining milk; sprinkle with paprika.

Bake, uncovered, until filling is bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Nutrition Info

Calories per serving: 280

Total fat: 4 g

Saturated fat: 1 g

Sodium: 696 mg

Total Carbohydrate: 38 g

Dietary fiber: 6 g

Sugar: 9 g

Protein: 23 g

Recipe adapted from: tasteofhome.com