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Left-Over Turkey Pot Pie

Left-Over Turkey Pot Pie

Cost $15, save $20

Source: Recommended by CookPal

  • 56 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Base

    • 🧈 ¼ cup butter
    • 🧅 ½ cup chopped onion
    • 🍄 ½ cup chopped mushrooms
    • 🧄 1 tablespoon minced garlic
    • ⅓ cup all purpose flour

  • Seasonings

    • ½ teaspoon dried sage
    • ¼ teaspoon dried thyme
    • 🧂 1 pinch salt and ground black pepper to taste

  • Liquids

    • 1 ½ cups prepared turkey gravy
    • 💧 ½ cup water
    • 🥛 ½ cup milk

  • Vegetables

    • 1 (14 ounce) package frozen mixed vegetables, thawed and drained

  • Meat

    • 🦃 3 cups cooked turkey, cubed

  • Other

    • 1 pastry for a 10-inch double crust pie

STEPS

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.

5

Remove from oven, and rest 10 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

452

Calories

  • 22
    Protein
  • 36
    Carbs
  • 25
    Fats

💡 You can substitute chicken for turkey if needed.Use fresh vegetables instead of frozen for a different texture.To save time, use pre-made pie crusts.Make a deeper flavor by adding a splash of white wine to the gravy mix.