- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 194.3
- Total Fat: 2.5 g
- Cholesterol: 25.2 mg
- Sodium: 709.8 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 3.3 g
- Protein: 15.0 g
Day After Thanksgiving Pot PieSubmitted by: AAKROYD
IntroductionHelp use those up those leftovers in a delicious way! Help use those up those leftovers in a delicious way!
Turkey breast meat, 12 ounce(s)
Water, tap, 2.5 cup (8 fl oz)
*Bouillon, Herb ox sodium free chicken, 2 serving
Carrots, raw, 2 medium
Onions, raw, 1 medium (2-1/2" dia)
*Whole Wheat Flour, 0.187 cup
Phyllo Dough, 6 sheet dough
Milk, canned, evaporated, nonfat, .5 cup
Yellow Sweet Corn, Frozen, .75 cup kernels
*Westpac French Cut Green Beans, frozen, 1 cup
Mushrooms, cooked, .75 cup pieces
Preheat oven to 400ºF (200ºC). Coat a deep 8-inch (20cm) pie dish with cooking spray.
Microwave carrots and green beans for 2 minutes. Drain. Spray medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.
Remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, green beans, turkey and corn.
Pour turkey into prepared dish. Layer sheets of phyllo over pie, trim edges and press down firmly to seal. Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350ºF (180ºC) and bake until golden brown, about 20 minutes more.
Number of Servings: 6
Recipe submitted by SparkPeople user AAKROYD.