Left-Over Turkey Pot Pie Recipe

Recipesfull introduces to you: Turkey Recipes. (Left-Over Turkey Pot Pie Recipe). This is a rich, creamy, and delicious way to use up some of the left-over turkey from Thanksgiving or Christmas. This pot pie makes a warm inviting meal for the whole family to enjoy.

Brief

Prep 20 mins

Cook: 56 mins

Additional: 10 mins

Total: 1hr26 mins

Servings: 8

Yield: 8 servings

Left-Over Turkey Pot Pie Recipe

Ingredients

¼ cup butter

½ cup chopped onion

½ cup chopped mushrooms

1 tablespoon minced garlic

⅓ cup all purpose flour

½ teaspoon dried sage

¼ teaspoon dried thyme

1 ½ cups prepared turkey gravy

½ cup water

½ cup milk

1 (14 ounce) package frozen mixed vegetables

thawed and drained

3 cups cooked turkey

cubed

1 pinch salt and ground black pepper to taste

1 pastry for a 10-inch double crust pie

Slow Cooker Cranberry Turkey Breast

Dinner

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Melt the butter in a large saucepan over medium heat. Stir in the onions mushrooms and garlic; cook until tender but not browned about 5 minutes. Stir in the flour sage and thyme until blended. Pour in the gravy water and milk stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables and cook until vegetables are tender about 5 minutes.

Step 3

Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.

Step 4

Bake in preheated oven for 25 minutes. Remove foil strips and bake until crust is golden about 20 minutes more. Remove from oven and rest 10 minutes before serving.

Nutritional Information

Left-Over Turkey Pot Pie Recipe

Servings Per Recipe:8

Calories: 451.6

% Daily Value *

Protein: 22g 44%

Carbohydrates: 35.7g 12%

Dietary Fiber: 4.1g 16%

Sugars: 2.1g

Fat: 24.7g 38%

Saturated Fat: 8.9g 44%

Cholesterol: 56.4mg 19%

Vitamin A Iu: 2737IU 55%

Niacin Equivalents: 9.4mg 73%

Vitamin B6: 0.3mg 21%

Vitamin C: 6.4mg 11%

Folate: 66mcg 17%

Calcium: 56.7mg 6%

Iron: 3mg 17%

Magnesium: 36.5mg 13%

Potassium: 355mg 10%

Sodium: 545.1mg 22%

Thiamin: 0.3mg 32%

Calories From Fat: 222.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.