Turkey Pot Pie
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 480.6
- Total Fat: 21.0 g
- Cholesterol: 41.2 mg
- Sodium: 1,802.0 mg
- Total Carbs: 66.8 g
- Dietary Fiber: 3.1 g
- Protein: 12.8 g
View full nutritional breakdown of Turkey Pot Pie calories by ingredient
Introduction
One way to use leftover turkey and veggies One way to use leftover turkey and veggiesNumber of Servings: 2
Ingredients
-
1.5 cups of chicken broth
1.5 tbs of corn starch
1/4 cup each celery, carrots, and onion
1 medium potato
1/4 cup each of frozen veggies: green beans, corn, peas
3-4 oz cooked turkey
Tips
For more flavor add salt pepper to taste.
Directions
Stir corn starch to 1.5 cups of cold chicken broth. Cook until thick. Remove from heat.
In a large sauce pan, put: carrots, onions, celery and butter and cook until softened. Add potato frozen veggies and .5 cup of chicken broth cover and cook until potatoes are done.
Add chopped turkey and thickened chicken broth. Remove from heat.
Take one crust and roll thinner so you can get 2 bottom crusts ant 2 top crusts for a 6 inch pie pan.
Put the bottom crust in the pie pan.
Put turkey - veggie mix into the crust and cover with top crust. Cut 4-5 vent olds in the top crust.
Bake at 425 for 40 minutes or until crust is done.
Serving Size: Makes 2 small pies.
Number of Servings: 2
Recipe submitted by SparkPeople user RUBY75.
In a large sauce pan, put: carrots, onions, celery and butter and cook until softened. Add potato frozen veggies and .5 cup of chicken broth cover and cook until potatoes are done.
Add chopped turkey and thickened chicken broth. Remove from heat.
Take one crust and roll thinner so you can get 2 bottom crusts ant 2 top crusts for a 6 inch pie pan.
Put the bottom crust in the pie pan.
Put turkey - veggie mix into the crust and cover with top crust. Cut 4-5 vent olds in the top crust.
Bake at 425 for 40 minutes or until crust is done.
Serving Size: Makes 2 small pies.
Number of Servings: 2
Recipe submitted by SparkPeople user RUBY75.
