You might look forward to the days after Thanksgiving even more than the holiday itself with this easy turkey potpie recipe that's the perfect use for leftover turkey and extra vegetables like carrots and onions you might have on hand from the holiday. The pie is loaded with veggies and a creamy sauce, then topped with a prepared whole-wheat crust so there's no need to make dough. No leftover cooked turkey? This healthy potpie is just as delicious with chicken. Serve it up any time you need a dose of comfort food for dinner. Source: Eatingwell.com, September 2019

Julia Levy
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 9 1/2-inch pie pan with cooking spray. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened and lightly browned, about 7 minutes. Transfer to a medium bowl.

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  • Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add mushrooms; cook, stirring often, until browned and tender, about 5 minutes. Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute. Return the onion mixture to the pan. Whisk broth and cornstarch in a measuring cup or bowl until smooth; add to the pan. Bring the mixture to a boil, stirring occasionally. Stir in turkey, peas, sour cream, pepper and salt. Remove from heat.

  • Transfer the mixture to the prepared pie pan. Invert crust and place on top of the turkey mixture; slice a couple of slits in the center of the crust. Bake until golden and bubbly, about 45 minutes. Let stand for 10 minutes before slicing and serving.

Tips

Equipment: 9 1/2-inch pie pan

Nutrition Facts

406 calories; 18.3 g total fat; 7.8 g saturated fat; 84 mg cholesterol; 276 mg sodium. 547 mg potassium; 26.7 g carbohydrates; 5.1 g fiber; 6 g sugar; 35.1 g protein; 2264 IU vitamin a iu; 8 mg vitamin c; 38 mcg folate; 49 mg calcium; 2 mg iron; 47 mg magnesium;

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Rating: 5 stars
12/06/2019
This is such a great use for leftover turkey. Read More