Ingredients for Turkey Pot Pie With Leftovers
- Pastry Dough
- Cooked Turkey
- 2 cups mixed cooked vegetables (carrots, corn, asparagus, etc.)
- Onions
- Condensed Cream Of Chicken Soup
- ½ cup milk
- Salt & Pepper
- Gravy
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How to Make Turkey Pot Pie With Leftovers
- Preheat oven to 400°F (200°C).
- Line a pie pan (9-inch or individual sized) with your favorite pie crust.
- In a large skillet, sauté 1 medium chopped onion in 1 tablespoon of butter until softened. Set aside.
- In the same skillet, combine 3 cups cooked turkey (diced), 2 cups mixed cooked vegetables (carrots, corn, asparagus, etc.), the sautéed onion, 1 (10.75 ounce) can condensed cream of mushroom soup, and ½ cup milk.
- Stir ingredients until well combined and heat through. Bring to a simmer.
- Pour the turkey mixture into the prepared pie crust.
- Cover with the top pie crust and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie stand for 5-10 minutes before serving to allow the filling to set slightly.
- Serve with a dollop of leftover mashed potatoes or sweet potatoes, cranberry sauce, and a side salad for a complete and satisfying Thanksgiving leftover feast!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
6g
Fat
10g
Carbs
4g
