Rebecca's Leftover Turkey Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 429.5
  • Total Fat: 24.2 g
  • Cholesterol: 94.5 mg
  • Sodium: 1,243.3 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 22.9 g

View full nutritional breakdown of Rebecca's Leftover Turkey Pot Pie calories by ingredient


Introduction

I invented this way to use up my Christmas turkey leftovers, though I am surely not the first. It is delicious with cranberry sauce and a glass of white wine. Note: the pie will not cut well when hot. For optimal portioning, the pie should be refrigerated and then reheated. I had great success using a muffin tin and then freezing the little pies overnight. They were a cinch to release and wrap for freezing so that I had individual portions for lunches. I invented this way to use up my Christmas turkey leftovers, though I am surely not the first. It is delicious with cranberry sauce and a glass of white wine. Note: the pie will not cut well when hot. For optimal portioning, the pie should be refrigerated and then reheated. I had great success using a muffin tin and then freezing the little pies overnight. They were a cinch to release and wrap for freezing so that I had individual portions for lunches.
Number of Servings: 8

Ingredients

    150 g unsalted butter
    225 g pastry flour
    1 tsp salt
    4 packages gravy mix prepared
    2 cups leftover stuffing
    2 cups leftover turkey
    1/2 cup frozen corn (cooked)
    1/2 cup frozen peas (cooked)
    1 tsp Worchestershire sauce
    1/2 tsp salt
    1/2 tsp nutmeg
    1/2 tsp coriander
    ground pepper
    1 tbsp fresh rosemary minced
    1/4 c fresh flat leaf parsley minced

Directions

Sift together flour and salt into food processor, add diced butter cold and pulse 30 seconds. Work dough by hand until ball forms (some cold water may be added to help bring it together). Refrigerate 30 minutes then roll out crust for pie plate.

Prepare gravy and assemble other ingredients along with spices (I used salt, pepper, nutmeg, coriander, thyme, fresh rosemary and flat-leaf parsley and Worchestershire sauce).

Fill unbaked pie crust and top with layer of pastry. Make holes for the steam to escape, place pie plate on baking sheet and bake in preheated oven at 375 F for one hour.
Let rest before serving. Makes 1 pie (8 slices).

Number of Servings: 8

Recipe submitted by SparkPeople user _REBECCA_.