Healthy Butternut Squash Turkey Pot Pie

Transform your Thanksgiving or other leftovers into a delicious and comforting pot pie that’s healthy. Swap a high-carb, high-fat pie crust for crispy whole-grain tortillas. Add a creamy texture with pureed squash or pumpkin instead of heavy cream or butter. It’s an easy recipe for after a holiday or any time you have leftovers.

Tips, Variations, and Serving Suggestions

• Use leftover cooked skinless turkey, chicken breast or leg, or rotisserie chicken.
• Add as many vegetables as you like.
• To use up more leftovers, swap in pureed sweet potato or mashed potato for squash.
• Frozen vegetables work great if you don’t have fresh ones.
• Serve with a green salad for a filling meal.
• For a plant-based version, use 1 can of garbanzo beans or black beans instead of chicken or turkey.
• For a creamier version, reduce the broth to ½ cup and add ½ cup of almond or nonfat milk.
• For a heart-healthy option, use cooked fresh salmon or canned tuna instead of turkey or chicken.
• For a lower-carb version, skip the tortillas and instead top the pot pie with a mixture of ¼ cup of almond meal mixed with ¼ cup of parmesan cheese.
• Add cooked cubed potatoes if desired.

Recipe for Butternut Squash Turkey Pot Pie 

Makes 4 servings

Ingredients: 

• 4 cups of pureed butternut squash or 2 15-ounce cans of pumpkin puree
• 2 tablespoons of olive oil, divided
• 1 onion, chopped
• 2 tablespoons of dry sherry or white wine
• 1 bay leaf
• 1 cup of low-sodium chicken or vegetable broth
• 2 cups of cooked, cubed or shredded turkey or chicken
• 2 cups of chopped cooked vegetables such as brussels sprouts, carrots, cauliflower, green beans, or broccoli
• ½ teaspoon of dried thyme
• Salt and pepper to taste
• 3 soft taco size whole-grain tortillas
• (Optional) chopped parsley for a garish

Instructions:

1. Preheat the oven to 400 degrees. Spray a 9x13-inch baking dish.
2. Heat 1 tablespoon of oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes, or until softened and fragrant. Add the dry sherry, turn the heat to high, and cook for 1 minute. 
3. Add the other tablespoon of olive oil, the bay leaf, and the broth to the pot. Bring to a boil, then lower to a simmer and cook for 10 minutes. Remove from heat and let cool.
4. While it is cooling, cut the tortillas in quarters. Brush them with a tiny amount of water on each side. Spray each side with cooking spray or brush with olive oil. Set aside. 
5.  Add the turkey or chicken, vegetables, thyme, and salt and pepper to the pot. Gently stir. Add more broth if needed for a thinner consistency.
6. Pour the turkey mixture into the baking dish and distribute the tortilla quarters evenly on top.
7. Bake for 10-15 minutes, checking to make sure the tortillas are not burning. Let cool, then serve. 

Nutrition information per serving: 320 calories; 12 grams of fat; 3 grams of saturated fat; 40 mg of cholesterol; 300 mg of sodium; 30 grams of carbohydrates; 3.5 grams of fiber; 5 grams of sugar; 25 grams of protein

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