Ingredients for Potato Turkey Pot Pie
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup milk
- 2 tbsp butter, divided
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 medium onion, chopped
- Garlic Cloves
- All Purpose Flour
- Dijon Mustard
- 1 tbsp lemon juice
- Dried Thyme
- Cooked Turkey
- Frozen Mixed Vegetables
- Parmesan Cheese
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How to Make Potato Turkey Pot Pie
- Preheat oven to broil. Boil 2 lbs of peeled and cubed Yukon Gold potatoes in salted water for 15 minutes, or until tender. Drain well.
- Mash potatoes with 1/2 cup milk, 1 tbsp butter, 1/4 tsp salt, and 1/4 tsp pepper.
- Meanwhile, melt remaining 1 tbsp butter in a saucepan over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves; cook for 5 minutes, until softened.
- Stir in 2 tbsp all-purpose flour and cook for 1 minute.
- Gradually whisk in remaining 1/2 cup milk, 3/4 tsp salt, 1/4 tsp pepper, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 1 tsp dried thyme.
- Cook, whisking constantly, for 10 minutes, or until thickened.
- Stir in 2 cups cooked and shredded turkey and 1 cup mixed vegetables. Cook for 5 minutes, or until vegetables are tender.
- Pour turkey mixture into an 8-inch greased casserole dish.
- Spread mashed potatoes evenly over the turkey mixture.
- Sprinkle with 1/4 cup grated Parmesan cheese.
- Broil for 2-3 minutes, or until golden brown and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
12g
Fat
44g
Carbs
21g
