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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (252g) Recipe makes 6 servings |
||
| Calories 427 | ||
| Calories from Fat 192 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.4g | 32% | |
| Saturated Fat 6.4g | 31% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 804mg | 33% | |
| Potassium 527mg | 15% | |
| Total Carbohydrate 30.2g | 10% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 1.0g | ||
| Protein 28.7g | 57% | |
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Turkey Pot Pie
By: MizzNezz
Oct 16, 2002
This is the best thing I do with leftover turkey.
SERVES 6
Ingredients
- 1 (10 1/2 ounce) can cream of mushroom soup
- 5 ounces evaporated milk
- 1 tablespoon parsley
- 1/2 teaspoon thyme
- 3 cups cubed leftover cooked turkey
- 1 (10 ounce) package frozen mixed vegetables, thawed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Crust
- 3/4 cup instant potato flakes
- 3/4 cup flour
- 1/4 cup grated parmesan cheese
- 1/3 cup margarine
- 1/4 cup ice water
- 3 tablespoons light cream
Directions
1
In a bowl, combine soup, milk, parsley and thyme.2
Stir in turkey, vegetables, salt and pepper.3
Pour into a greased 11x7 baking dish.4
Crust: Mix potato flakes, flour and cheese.5
Cut in margarine until crumbly.6
Add water; toss with a fork until dough comes together.7
On floured surface, roll to fit baking dish.8
Place on top of filling; cut vents in crust.9
Brush crust with cream.10
Bake at 400° for 30 minutes, until light brown.11
You may need to cover with foil to prevent over browning.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Turkey
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #454174
On Jan 18, 2008
I substituted all the milk and cream with soymilk and used a mushroom and leek soup instead of cream of mushroom. The recipe still came out absolutely delicious and it was easy to make!
From: sho enough
On Feb 1, 2007
this was perfect! I doubled the recipe and used fresh veg. - not a piece left for lunch the next day!
From: Mike McCartney
On Dec 28, 2002
Excellent. The filling turned out very tasty. I like biscuits, so I used 2 cups Bisquick, 1/2 cup chedder cheese, and 1 cup milk, to make a topping instead of using the crust. I baked covered with foil for 20 minutes, then uncoverd for 15 more minutes.
From: Gay Gilmore
On Dec 6, 2004
The picture Troy has posted of this recipe is of the version I made. I basically followed the recipe for the inside of the pot pie, only I used fresh cream instead of evaporated milk and cream of mushroom soup. And for the crust, we just used left over pie crust from Thanksgiving pies 
. I just put a little crust over some oven safe bowls and cooked it with an egg wash and lots of salt and pepper. Really look pretty IMHO. I heated everything up together for the filling and used leftovers as just a soup too and added some pasta and more stock the second night ... thanks — sorry for the big adaptations but i was really just looking for a standard recipe to adapt for what i wanted.
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