Turkey Pot Pie!

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.

Prep vegetables: mince celery, onion, and carrots.

Heat 1 tablespoon of olive oil and 3-4 tablespoons of butter in a large skillet over medium heat.

Add minced vegetables to the skillet and sauté until translucent.

Season with a pinch of salt and black pepper while cooking the vegetables.

Chop leftover turkey into small pieces (about 4.5 cups).

Add turkey to the skillet and mix well with the vegetables.

Season turkey mixture with Badu's complete seasoning, parsley, garlic powder, onion powder, and a pinch of seasonal salt.

Mix in one can of cream of chicken soup and one can of cream of mushroom soup.

Add 4 tablespoons of whole milk and 1/3 cup of chicken broth to the mixture.

Cook the filling for about 10 minutes, stirring occasionally to prevent sticking.

Add 1 cup of frozen peas and 1/2 cup of corn to the filling and mix well.

Check seasoning and adjust if necessary, then let the mixture simmer.

Prepare the pie crust (store-bought or homemade).

Fill the pie crust with the turkey filling and cover with another pie crust, sealing the edges.

Cut slits in the top crust for steam to escape.

Bake in the oven until golden brown (exact time not specified in the transcript).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens