Leftover Turkey Pot Pie | Perfect for Holiday Leftovers

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

Preheat the oven to 425°F (220°C).

Melt butter in a large skillet over medium heat.

Add onion, celery, and garlic; sauté until softened, about 3-4 minutes.

Stir in carrots and peas; cook for another 2-3 minutes.

Sprinkle flour over the mixture; stir to combine and cook for 1-2 minutes.

Gradually add chicken broth, stirring constantly until thickened, about 5 minutes.

Stir in heavy cream, thyme, salt, black pepper, and parsley; remove from heat.

Add cooked turkey to the mixture; stir to combine.

Roll out pie crust and fit it into a pie dish.

Pour turkey filling into the pie crust; cover with another crust, sealing edges.

Cut slits in the top crust for steam to escape.

Bake in the preheated oven for 30-35 minutes or until golden brown.

Let cool for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens