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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 335.8
  • Total Fat: 16.1 g
  • Cholesterol: 45.5 mg
  • Sodium: 574.8 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 18.7 g

View full nutritional breakdown of Leftover Turkey PotPie calories by ingredient
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Leftover Turkey PotPie

Submitted by: CANADIANBUG

Introduction

Great for using up leftover Turkey or Chicken - made easy using a premade pie shell! Adapted from a recipe found on AllRecipes.com Great for using up leftover Turkey or Chicken - made easy using a premade pie shell! Adapted from a recipe found on AllRecipes.com
Number of Servings: 8

Ingredients

    1 1/2 cups sliced carrots
    2 cups finely chopped onion
    1 cup diced celery
    1/2 teaspoon dried thyme
    1/4 teaspoon pepper
    3 cups cubed cooked turkey, white meat
    1 1/2 tablespoon all purpose flour
    1 (10.75 oz) can golden mushroom soup, undiluted
    2 cups frozen cut beans, cooked and drained
    1 pastry for double crust pie (9")
    1 teaspoon milk

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Directions

In a skillet, saute carrots, onions, celery, thyme and pepper in butter until vegetables are crisp tender. In a large resealable bag, combine turkeyand flour, shake to coat. Add turkey, soup, green beans to the vegetable mixture. Mix well. Line a 9" pie plate with bottom crust. Add turkey mixture. Top with pastry and seal well. Cut slits in patry top. Brush lightly with milk. Cover edges lightly with foil. Bake at 350 degrees F for 60 minutes or until golden brown.

Number of Servings: 8

Recipe submitted by SparkPeople user CANADIANBUG.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    This was pretty good. I played with abit adding more veggies and less meat. I skipped the onions and over all it was tasty. Just like store brought. It did take awhile to bake so attempt this when you have time. I used frozen veggie cooked first. - 1/23/08

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