Turkey Pot Pie Recipe (from Leftovers!)
This is an ALL TIME favorite recipe my family makes for turkey leftovers every Thanksgiving. It's even better than Thanksgiving day!
Servings 6 people
Preheat oven to 425 degrees Fahrenheit.
Saute onion and celery in butter over medium heat in a large saucepan for 6 minutes.
Stir in 2/3 cup flour and seasonings. Slowly whisk in the chicken broth and milk, allowing it to thicken.
Allow the sauce to thicken and simmer. Then remove from heat and add the turkey and drained canned vegetables.
Fill two pie crusts with the Turkey Pot Pie mixture. Add a frozen pie crust to the top of each filled pie and cut in spaces for venting. Pinch the edges to seal.
Bake the pies in the oven for 30 minutes. Allow to cool before serving.
- Add leftover mixture to a small bread bowl for serving
- Cover pie crusts with foil after 20 minutes of baking, or when crusts start to turn golden brown.
Calories: 1373kcal | Carbohydrates: 115g | Protein: 40g | Fat: 84g | Saturated Fat: 36g | Cholesterol: 161mg | Sodium: 2079mg | Potassium: 914mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2037IU | Vitamin C: 25mg | Calcium: 215mg | Iron: 8mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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