Turkey Pot Pie Leftovers

Fall to us is all about revamping turkey leftovers and comfort food. We’re putting another twist on a classic by again upping the protein and fiber content of a traditional recipe. Add this to your grocery list now!

What You Need

¾ lb Shredded Turkey

1, 16oz Bag Frozen Peas & Carrots, thawed overnight in fridge

2 Deep Dish Pie Crusts

1 Tbsp. Olive Oil

½ Medium Onion

2 Cloves Garlic

1 ½ c. Unsalted Bone Broth

½ c. Ultrafiltered Milk

1 ½ Tbsp. All-Purpose Flour

2 Tbsp. Butter

½ tsp. Black Pepper

½ tsp. Salt

 How It’s Made:

  1. Preheat oven to 400
  2. Mince Garlic
  3. Dice Onion
  4. In a large pot place oil, onion, and garlic and saute for 5 minutes
  5. Add in turkey, peas and carrots, salt and pepper and bone broth
  6. In a separate small saute pan melt butter
  7. To the butter add the flour and mix until no lumps are present
  8. Add the milk slowly as to combine the two textures evenly and mix until smooth
  9. Add in the mixture to the other ingredients and incorporate
  10. Pour contents into 1 baking dish
  11. With the second pie crust, rusticly rip pieces to form a topping
  12. Place on a small baking sheet and bake 30 minutes

Serves 6

Nutritional Facts:
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Calories 430
Total Fat 22g
Cholesterol 19mg
Sodium 592mg

Carbohydrates 41g
Fiber 3g
Sugar 4g
Protein 20g

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