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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 380.3
  • Total Fat: 10.1 g
  • Cholesterol: 54.9 mg
  • Sodium: 668.5 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 25.9 g

View full nutritional breakdown of Lighter Leftover Turkey-pot-pie calories by ingredient
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Lighter Leftover Turkey-pot-pie


Number of Servings: 6


    All purpose flour, 2 cups
    Salt, 1/2 tsp
    Butter, unsalted, 1/4 cup
    1% Cottage Cheese, 3/4 cups
    Turkey Broth, 1 cup
    Carrots, chopped 2 medium
    Onions, diced, 1 medium
    Peas, frozen, 1 cup
    Nonfat evaporated milk, 1/2 cup
    All purpose flour, 3 Tbsp
    Pepper, black, 1/4 tsp
    Savory, ground, 1/2 tsp
    Sage, ground, 1/2 tsp
    Parsley, dried, 1 tsp
    Chopped Turkey, 2 cup


Preheat oven to 425 F

1) In large bowl mix flour and salt.
2) Cut butter in with pastry blender until pea-sized lumps of butter still visible.
3) Mix in cottage cheese. Do not over mix. Mixture should be lumpy and still appear quite dry.
5) Form mixture into ball with hands.
6) Divide into two balls.
7) Roll one ball out into circle and settle into 9" pie pan. Trim off sides.
8) Roll second ball into circle and set aside to cover pie.

9) Bring turkey broth, carrots, onions and peas to boil in medium saucepan. Reduce heat and simmer for 5 min.
10) Meanwhile in medium bowl mix evaporated milk, 3 Tbsp flour, pepper, savory, sage, and parsley. Make sure no lumps.
11) Add evaporated milk mixture to broth, vegetable mixture stirring constantly.
12) Add chopped turkey and stir until thick.

13) Pour filling into pie crust.
14) Cover with second rolled dough.
15) Trim edges of dough and seal with fork.
16) Cut 4 slits in top of pie to allow steam to escape.
17) Put on center rack of preheated oven and cook at 425 F for 40 min.

Serving Size: 1/6th pie

Number of Servings: 6

Recipe submitted by SparkPeople user CANADIANJULES.

TAGS:  Poultry |

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