Leftover Turkey Pot Pie Recipe

Recipesfull introduces to you: Turkey Recipes. (Leftover Turkey Pot Pie Recipe). This is a great recipe for using up Thanksgiving Day leftovers with just a few extra ingredients. I leave out the potatoes since we've usually had enough potatoes since Thanksgiving dinner. You may want to add a few cooked and diced.

Brief

Prep 15 mins

Cook: 50 mins

Additional: 5 mins

Total: 1hr10 mins

Servings: 8

Yield: 2 pot pies

Leftover Turkey Pot Pie Recipe

Ingredients

4 (9 inch)frozen pie crusts

thawed

1 cup frozen corn

1 cup frozen peas

1 cup frozen diced carrots

2 cups diced cooked turkey

1 cup gravy

1 cup diced leftover green beans

1 tablespoon bacon bits

1 teaspoon dried parsley

1 teaspoon dried sage

1 teaspoon dried thyme

ground black pepper to taste

1 egg

beaten

1 teaspoon water

Tex-Mex Turkey Soup

Dinner

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts.

Step 2

Stir corn peas and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender 2 to 6 minutes.

Step 3

Stir corn mixture turkey gravy green beans bacon bits parsley sage thyme and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie trim pastry to fit crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie.

Step 4

Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust.

Step 5

Bake in the preheated oven until browned and heated through about 45 minutes. Cool for 5 to 10 minutes before serving.

Nutritional Information

Leftover Turkey Pot Pie Recipe

Servings Per Recipe:8

Calories: 594.5

% Daily Value *

Protein: 19.6g 39%

Carbohydrates: 52.4g 17%

Dietary Fiber: 5.8g 23%

Sugars: 2.9g

Fat: 33.9g 52%

Saturated Fat: 8.3g 42%

Cholesterol: 50.5mg 17%

Vitamin A Iu: 2975IU 60%

Niacin Equivalents: 9.3mg 72%

Vitamin B6: 0.3mg 17%

Vitamin C: 6.8mg 11%

Folate: 99.3mcg 25%

Calcium: 44.6mg 5%

Iron: 4.3mg 24%

Magnesium: 35.8mg 13%

Potassium: 316.3mg 9%

Sodium: 710.6mg 28%

Thiamin: 0.4mg 45%

Calories From Fat: 305.5

*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.