Leftover Turkey Pot Pie Recipe
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Unrated
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Prep Time
30 mins
-
Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
8 people
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Calories
463 kcal
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Course
Main Course
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Cuisine
American
Leftover Turkey Pot Pie Recipe
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Leftover Turkey Pot Pie is an easy-to-prepare dish that combines ingredients of two classics, chili beans and pot pie. It's made with leftovers encased in buttery, flaky pie crust resulting in a bold dish full of comforting flavors.
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Ingredients
- 1 tablespoon vegetable oil
- ¼ onion white or yellow, medium, chopped
- 1 celery stalk, chopped
- ½ bell pepper any color, de-seeded and chopped
- ¼ cup diced tomatoes canned, liquid drained
- ½ cup beans pinto, kidney, or black, canned, liquid drained
- ¼ cup corn or canned, steamed
- ¼ cup peas or canned, cooked, mixture
- ¼ cup carrots or canned, cooked, mixture
- 2 tablespoon green onion chopped
- 1 ½ pounds ground turkey (or shredded turkey)
- 2 ounces taco seasoning mix original
- ¼ teaspoon chili powder
- ¼ cup white wine vinegar (or red wine vinegar)
- 1 cup nacho cheese sauce canned
- 2 pie crust 9-inch
- 1 cup cheddar cheese I used Fiesta blend, or shredded cheese mixture
- 1 egg yolk
- 1 teaspoon heavy cream or milk
Instructions
- Heat oven to 400°F (205°C).
- In a large no stick skillet, heat oil over medium heat. Cook onion, celery, and bell pepper for about 3 minutes, stirring occasionally. Do not let brown! Stir in canned diced tomatoes, canned beans, steamed corn, peas and carrots, and green onions.
- Transfer to a plate. In the same pan, cook ground turkey over medium heat for about 4-5 minutes, add taco seasoning and chili powder and let cook for additional 2 minutes, stirring occasionally. Add vinegar and cook for 1-2 minutes.
- Add cooked vegetables to the pan, stir in nacho cheese, and spoon mixture into a 8-inch pie pan lined with a pie crust
- Top with shredded cheese and then with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with a mixture of beaten egg yolk and heavy cream.
- Bake for 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
- Enjoy topped with guacamole (and sour cream, if desired) and a side of fresh salad.
Notes
- shredded
- ground
- If using leftover cooked shredded turkey, quickly saute in oil with taco seasoning and chili powder, and then add vinegar, letting evaporate. Since shredded turkey is already cooked, it doesn't follow the same cooking time stated in the recipe for ground turkey.
Nutrition Information
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Calories
463kcal
(23%)
Carbohydrates
31g
(10%)
Protein
28g
(56%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Cholesterol
89mg
(30%)
Sodium
1166mg
(49%)
Potassium
385mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1530IU
(31%)
Vitamin C
11.1mg
(12%)
Calcium
142mg
(14%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 89mg | 30% |
| Sodium | 1166mg | 49% |
| Potassium | 385mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1530IU | 31% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 142mg | 14% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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