Day After Thanksgiving Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.3
  • Total Fat: 2.5 g
  • Cholesterol: 25.2 mg
  • Sodium: 709.8 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 15.0 g

View full nutritional breakdown of Day After Thanksgiving Pot Pie calories by ingredient
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Help use those up those leftovers in a delicious way! Help use those up those leftovers in a delicious way!
Number of Servings: 6


    Turkey breast meat, 12 ounce(s)
    Water, tap, 2.5 cup (8 fl oz)
    *Bouillon, Herb ox sodium free chicken, 2 serving
    Carrots, raw, 2 medium
    Onions, raw, 1 medium (2-1/2" dia)
    *Whole Wheat Flour, 0.187 cup
    Phyllo Dough, 6 sheet dough
    Milk, canned, evaporated, nonfat, .5 cup
    Yellow Sweet Corn, Frozen, .75 cup kernels
    *Westpac French Cut Green Beans, frozen, 1 cup
    Mushrooms, cooked, .75 cup pieces


Place turkey, water, and bouillon cubes in a medium pan. Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of broth and chop turkey into chunks.

Preheat oven to 400F (200C). Coat a deep 8-inch (20cm) pie dish with cooking spray.

Microwave carrots and green beans for 2 minutes. Drain. Spray medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.

Remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, green beans, turkey and corn.

Pour turkey into prepared dish. Layer sheets of phyllo over pie, trim edges and press down firmly to seal. Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350F (180C) and bake until golden brown, about 20 minutes more.

Number of Servings: 6

Recipe submitted by SparkPeople user AAKROYD.

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