Turkey Pot Pie Filling

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 259.1
  • Total Fat: 10.8 g
  • Cholesterol: 77.1 mg
  • Sodium: 924.9 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 22.6 g

View full nutritional breakdown of Turkey Pot Pie Filling calories by ingredient


Introduction

This is the filling for a turkey pot pie. Can be used with pie crust or biscuit topping, poured over rice or mashed potatoes, or eaten on it's own. This is the filling for a turkey pot pie. Can be used with pie crust or biscuit topping, poured over rice or mashed potatoes, or eaten on it's own.
Number of Servings: 4

Ingredients

    1 cup + 2 tbsp Vegetable Broth
    1 bag frozen Mixed Vegetables (corn, peas, carrots, lima beans)
    2 tsp Minced Garlic
    2 cups chopped Turkey meat (cooked)
    1 tbsp Rosemary, minced
    1 tbsp Sage leaves, minced
    2 tbsp unsalted butter
    2 tbsp Bob's Red Mills Gluten Free 1 to 1 flour (or regular AP Flour)
    1 tsp Salt
    1 tsp Black Pepper

Tips

Can add in other vegetables such as eggplant cubes, mushrooms, peppers, onions, celery, etc.
Serve with biscuit or pie crust top (bake in oven) or serve over rice, mashed potatoes, or toasted roll.


Directions

In large skillet heat 2 tbsp Vegetable Broth over medium high heat. Once it comes to a boil, add frozen vegetables and cook for 2-3 minutes. Add minced garlic and cook another 30 seconds. Add chopped turkey, rosemary, and sage. Reduce heat to low and simmer until heated through.
Meanwhile, melt butter in medium saucepan on medium high heat. Add flour and whisk until combined and starting to brown. Add in vegetable broth and continue to whisk until thickened and bubbly (5-7 minutes). Add in salt and pepper to taste.
Add gravy mixture to turkey/vegetable mixture and stir to combine.

Serving Size: Makes 4 Servings