Leftover Turkey Pot Pie
User Reviews
4.7
27 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
55 mins
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Servings
6
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Calories
512 kcal
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Course
Main Course
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Cuisine
American
Leftover Turkey Pot Pie
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Leftover Turkey Pot Pie is the perfect way to use up leftover Turkey from your holiday meal! This recipe is easily doubled or tripled, simply freeze the remaining pies for later.
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Ingredients
- 2 1/2 cups frozen mixed vegetables
- 1/4 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon poultry seasoning
- 3/4 cup chicken broth
- 2/3 cup milk
- 2 cups chopped/cubed cooked turkey meat a mix of light and dark meat
- 2 9 inch unbaked pie crusts
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Instructions
- Preheat your oven to 425 °F.
- Melt the butter in a saucepan over medium heat, and cook the onion until soft and translucent, about 10 minutes.
- Stir in the flour, salt, black pepper and poultry seasoning.
- Slowly whisk in the chicken broth, making sure that you are whisking rapidly to ensure that there are no lumps!
- Add in the milk once the chicken broth has been added.
- Add in the frozen vegetables and bring the mixture to a low simmer and let it thicken. The vegetables will heat up during this time in the sauce.
- Remove from heat and stir the turkey meat into the filling until well combined.
- Fit 1 of the pie crusts into the bottom of a 9-inch pie dish.
- Spoon the filling into the pie plate, smoothing out the filling into an even layer.
- Place the remaining pie crust on top.
- Pinch and roll the top and bottom crusts together at the edge of the pie to seal, I make sure that I seal them well.
- Cut a few small slits into the top of the pie with a sharp knife to release steam.
- Bake in the preheated oven until the pie crust golden brown and the filling is bubbly, around 35-40 minutes. You will see the mixture bubbling through the slits in the pie crust.
- If the crusts are browning too quickly, ( which mine always do!!) make sure that you cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.
Notes
- Some people prefer all white meat in their turkey pot pie, as long as you have two cups of meat you are good to go.
- To freeze, bake the pies first, then cool. Wrap in several layers of good quality plastic wrap and then a layer of tinfoil and place in your freezer. They will last 2-3 months. Wrap them well to avoid freezer burn!
Nutrition Information
Show Details
Calories
512kcal
(26%)
Carbohydrates
45g
(15%)
Protein
25g
(50%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Cholesterol
75mg
(25%)
Sodium
741mg
(31%)
Potassium
480mg
(14%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
4155IU
(83%)
Vitamin C
10.6mg
(12%)
Calcium
75mg
(8%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 25g | 50% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 741mg | 31% |
| Potassium | 480mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 4155IU | 83% |
| Vitamin C | 10.6mg | 12% |
| Calcium | 75mg | 8% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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