Recipes > Main Dishes > Savory Pies > Pot Pie > Turkey Pot Pie > Left-Over Turkey Pot Pie

Left-Over Turkey Pot Pie

Left-Over Turkey Pot Pie Recipe

Description

Leftover turkey and gravy inspired this savory pot pie that includes onions, mushrooms, garlic, and frozen vegetables in a savory main dish that extends the pleasures of a holiday meal.

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

Instructions

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

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Nutritional Information

Left-Over Turkey Pot Pie

Servings Per Recipe: 8
Calories: 451.6
% Daily Value *
protein: 44 %
carbohydrates: 12 %
exchange other carbs:
dietary fiber: 16 %
sugars:
fat: 38 %
saturated fat: 44 %
cholesterol: 19 %
vitamin a iu: 55 %
niacin equivalents: 73 %
vitamin b6: 21 %
vitamin c: 11 %
folate: 17 %
calcium: 6 %
iron: 17 %
magnesium: 13 %
potassium: 10 %
sodium: 22 %
thiamin: 32 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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.

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