Turkey Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.3
  • Total Fat: 9.0 g
  • Cholesterol: 26.6 mg
  • Sodium: 720.3 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 14.3 g

View full nutritional breakdown of Turkey Pot Pie calories by ingredient


Introduction

Place crust dough in pie pan then lightly press in to pan. Chop turkey, fennel, onion, garlic, fennel, carrots, and mix them in the stock. I used the turkey juices or stock, use gravy if you have left overs. You can ad a little corn starch to help thicken it. Then top with stuffing. Make sure it is moistened with broth or stock. It is a nice twist. Bake until golden brown on 350F. Place crust dough in pie pan then lightly press in to pan. Chop turkey, fennel, onion, garlic, fennel, carrots, and mix them in the stock. I used the turkey juices or stock, use gravy if you have left overs. You can ad a little corn starch to help thicken it. Then top with stuffing. Make sure it is moistened with broth or stock. It is a nice twist. Bake until golden brown on 350F.
Number of Servings: 6

Ingredients

    1/2 cup each Turkey white and Dark meat
    1 cup Fennel
    1 cup carrots
    1/2 cup onion
    1/2 cup celery
    2 cloves garlic
    1 cup broth
    1 tps corn starch
    1 pie crusts
    1 cup stuffing for top crust

Tips

If you do not have extra stuffing use an additional pie crust or make your own crumble by using 1 cup whole wheat flour 1/2 cup broth and 1 to 2 TBS butter. mix together it should be moist but not saturated.
Mix it up bu adding your favorite veggies!


Directions

Rool out cool dough to fin in pan.Place crust dough in pie pan then lightly press into pan. Chop turkey, fennel, onion, garlic, fennel, carrots, and mix them in the stock. I used the turkey juices or stock, use gravy if you have left overs. You can add a little corn starch to help thicken it. Then top with stuffing. Make sure it is moistened with broth or stock. It is a nice twist. Bake until golden brown on 350F. 45 min to hour.

Serving Size: Using 9in pie pan can make 6 to 8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user AMYAND2.