Leftover Turkey Pot Pie
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
6
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Calories
251 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Leftover Turkey Pot Pie
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Transform leftover turkey into a delicious pot pie!
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Ingredients
- 2 ½ cups (370g) frozen vegetables thawed
- 1 onion peeled and chopped
- ⅓ cup (40g) all-purpose flour
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups (354ml) chicken broth or chicken stock
- 1 cup (237ml) milk
- 3 cups (402g) cooked turkey diced or shredded
- ½ cup (60g) shredded cheddar cheese optional
- 2 heets premade pie crust thawed if from frozen
- 1 egg beaten
Instructions
- Preheat oven to 400 degrees F / 204 degrees C. In a medium skillet, add oil and onion, sauté over medium heat for about 5 minutes, until softened. Stir in flour, Italian seasoning, salt and pepper. Cook for 1-2 minutes, until it starts to turn golden (make sure it does not burn).
- Reduce to low heat and whisk in chicken broth and milk a little bit at a time, make sure to stir well after each addition. It will start out thick and become thinner and smoother. Let simmer for a couple of minutes. Remove from heat, let cool for a few minutes, then mix in the turkey and frozen vegetables.
- Unroll one pie crust and place in the bottom of a pie pan. Trim the edges if needed.
- Spoon in the turkey filling into the pie crust and sprinkle on some cheese.
- Brush edges of crust with egg wash, then place the other pie crust sheet on top. Trim and seal edges and cut a few slits in the top to allow the steam to vent while cooking. Brush with egg wash, loosely cover with aluminum foil, and bake for 20 minutes, until the inside is hot and bubbly.
- Remove foil and bake for another 10-15 minutes, until the crust is golden brown.
Notes
- If using frozen premade pie crust, be sure it is fully thawed before using.
- You can adjust the thickness of the filling by adding another splash or two of chicken stock or milk to thin it or mixing in a little more flour to thicken it.
- Allow the filling to cool down before adding it to the uncooked pie crust.
- Make sure you cut a couple of slits in the top crust to allow steam to escape so your pie cooks evenly.
- Keep the outer edges of the pie covered in foil (or use a pie shield) during the last 10-15 minutes of baking to prevent over-browning.
- Feel free to use leftover ham or chicken instead of turkey. You can also use a different mix of frozen vegetables.
- Storage - keep in an airtight container inside the fridge for 3-4 days.
- There are 7 WW Blue Plan SmartPoints in one serving.
Nutrition Information
Show Details
Calories
251kcal
(13%)
Carbohydrates
21g
(7%)
Protein
20g
(40%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.003g
Cholesterol
83mg
(28%)
Sodium
990mg
(41%)
Potassium
490mg
(14%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
4058IU
(81%)
Vitamin C
22mg
(24%)
Calcium
157mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 83mg | 28% |
| Sodium | 990mg | 41% |
| Potassium | 490mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 4058IU | 81% |
| Vitamin C | 22mg | 24% |
| Calcium | 157mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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