Left-Over Turkey Pot Pie

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4.4 of 5 (9)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 338.6

Total Fat: 19.2 g
Cholesterol: 14.7 mg
Sodium: 724.6 mg
Total Carbs: 37.4 g
Dietary Fiber: 2.0 g
Protein: 7.4 g

View full nutritional breakdown of Left-Over Turkey Pot Pie calories by ingredient

Introduction

A good use of the left over turkey from Thanksgiving or just to have at any time. A good use of the left over turkey from Thanksgiving or just to have at any time.

Minutes to Prepare: 20

Minutes to Cook: 55

Number of Servings: 8

Ingredients

1/4 c. butter

1/2 c. chopped onion

1 Tbls. minced garlic

1/3 c. all purpose flour

1/2 tsp. dried sage

1/4 tsp. dried thyme

1 1/2 c. prepared turkey gravy

1/2 c. water

1/2 c. milk

1 (14 oz) package of frozen mixed vegetables, thawed and drained

3 c. cooked turkey, cubed

salt and ground black pepper to taste (optional)

1 pastry for a 10-inch double crust pie (I like to use the Pillsbury pie crust)

Directions

1. Preheat oven to 425 degrees F
2. Melt the butter in a large saucepan over medium heat. Stir in the onions, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
3. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.
4. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user BRIEANNAKIM.