Rebecca's Leftover Turkey Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
150 g unsalted butter 225 g pastry flour1 tsp salt4 packages gravy mix prepared2 cups leftover stuffing 2 cups leftover turkey1/2 cup frozen corn (cooked)1/2 cup frozen peas (cooked)1 tsp Worchestershire sauce1/2 tsp salt1/2 tsp nutmeg1/2 tsp corianderground pepper1 tbsp fresh rosemary minced1/4 c fresh flat leaf parsley minced
Sift together flour and salt into food processor, add diced butter cold and pulse 30 seconds. Work dough by hand until ball forms (some cold water may be added to help bring it together). Refrigerate 30 minutes then roll out crust for pie plate.
Prepare gravy and assemble other ingredients along with spices (I used salt, pepper, nutmeg, coriander, thyme, fresh rosemary and flat-leaf parsley and Worchestershire sauce).
Fill unbaked pie crust and top with layer of pastry. Make holes for the steam to escape, place pie plate on baking sheet and bake in preheated oven at 375 F for one hour.
Let rest before serving. Makes 1 pie (8 slices).
Number of Servings: 8
Recipe submitted by SparkPeople user _REBECCA_.
Prepare gravy and assemble other ingredients along with spices (I used salt, pepper, nutmeg, coriander, thyme, fresh rosemary and flat-leaf parsley and Worchestershire sauce).
Fill unbaked pie crust and top with layer of pastry. Make holes for the steam to escape, place pie plate on baking sheet and bake in preheated oven at 375 F for one hour.
Let rest before serving. Makes 1 pie (8 slices).
Number of Servings: 8
Recipe submitted by SparkPeople user _REBECCA_.
Nutritional Info Amount Per Serving
- Calories: 429.5
- Total Fat: 24.2 g
- Cholesterol: 94.5 mg
- Sodium: 1,243.3 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 2.8 g
- Protein: 22.9 g
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