5.0 from 12 votes
Leftover turkey pot pie
Using turkey and vegetables in a comforting turkey pot pie is a great way to use up leftovers. Using shop-bought cheese sauce makes this recipe so quick and easy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 502 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3-4 cups roast turkey shredded
- 2-3 cups roasted/frozen vegetables
- 1 cup cheese sauce Use shop-bought for a quicker pot pie
- 1 cup sour cream
- lemon juice to taste
- salt and pepper to taste
- 400 g/14 oz puff pastry thawed
- 1 egg beaten
Instructions
- Pre-heat the oven to 200ºC/390ºF.
- Combine the shredded turkey with the vegetables, cheese sauce and sour cream.
- Season with salt, pepper and lemon juice then transfer to an oven-proof pie/baking dish.
- Top with the puff pastry and brush with the egg.
- Place in the oven and allow to bake for 20-30 minutes until the pastry is golden and puffed and the filling is bubbling.
- Remove and allow to rest for 10 minutes before serving.
Cup of Yum
Nutrition Information
Calories
502kcal
(25%)
Carbohydrates
39g
(13%)
Protein
12g
(24%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Cholesterol
78mg
(26%)
Sodium
326mg
(14%)
Potassium
412mg
(12%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5140IU
(103%)
Vitamin C
10mg
(11%)
Calcium
166mg
(17%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 502
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 78mg | 26% |
| Sodium | 326mg | 14% |
| Potassium | 412mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5140IU | 103% |
| Vitamin C | 10mg | 11% |
| Calcium | 166mg | 17% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.