1-1/2 cups leftover turkey, cut-up
3 Tbsp. canola oil
3 Tbsp. light butter
1/3 cup onions, chopped
1/3 cup celery, chopped (optional)
3 Tbsp. all-purpose flour
14 oz. can fat free chicken broth
1 cup low-fat milk or fat free half-n-half
1 bag frozen mixed vegetables, thawed & drained
1 cup corn, thawed & drained or 1 canned corn, drained
1 bag simply potatoes or precooked diced potatoes
Salt and pepper (to desired taste)
1 pkg. of 2 roll-out pie crusts, set out at least 15 minutes at room temp.
Pre-heat oven to 425 degrees F.
Add canola oil in a large pan and set heat to medium-high. Melt butter in heated oil. Add chopped onions and celery (optional) and saute, until transparent. Stir in flour, until thoroughly mixed. Slowly stir in chicken broth and milk. Add salt and pepper to desired taste. Cook, while stirring, until thickened. Stir in cut-up turkey, until coated then stir in all drained vegetables, until coated and heat thoroughly and continue to stir setting heat to medium.
Roll out one pie crust dough and gently place in glass pie dish. Roll out second pie crust dough and leave flat until ready to place on top of pie.
Pour turkey filling into pie – do not overfill past rim leaving enough to fold in pie edges. Gently slide second pie crust dough on top covering evenly and fold-in and flute edges. Using a parring knife cut six to eight 1-1/2 inch slits out from center of pie to allow steam to vent. Cover pie edges with aluminum foil or a pie shield.
Bake for 30 minutes. Remove pie shield or foil and bake an additional 10-15 minutes, until a golden brown. Remove from oven to allow to cool about 10-15 minutes before serving.
Karen’s Note: I made my Leftover Turkey Pot Pie the first time as written and it turned out to be the best Turkey Pot Pie that my family has ever eaten! I highly recommend trying this recipe at least once with either left-over turkey or chicken. My husband’s Left-over Smoked Turkey from our last Thanksgiving dinner made this Turkey Pot Pie so delicious!
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