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Turkey Pot Pie
Turkey pot pie is one of the tastiest turkey leftover recipes, perfect and easy savory pie.
Prep Time
5
minutes
mins
Cook Time
45
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course, Side Dish, Snack
Cuisine:
American
Keyword:
leftover turkey, meat snack, Thanksgiving
Servings:
8
Calories:
437
kcal
Author:
Cooking Journey
Ingredients
30
g
butter
5
g
flour
1/2
lemon
juiced
300
g
cooked turkey
shredded
6
mushrooms
1
onion
chopped
1
carrot
small, chopped
1
chili
300
ml
milk
340
g
vegetable mix
corn, green bean, paprika
10
g
chives
chopped
400
g
butter yeast puff pastry
1
egg yolk
beaten
1
tsp
marjoram
1
tsp
thyme
1
tsp
rosemary
salt
to taste
pepper
to taste
Metric
-
US Customary
Instructions
Melt butter on a pan, add chopped mushrooms and onion.
30 g butter,
6 mushrooms,
1 onion
Cook for about
3 minutes
.
Add vegetables, shredded turkey, milk, and flour. Add lemon juice.
5 g flour,
1/2 lemon,
300 g cooked turkey,
1 carrot,
300 ml milk,
340 g vegetable mix,
1 chili
Mix together, cook for
10 minutes
until thickened.
Add chopped chives and spices. Remove from heat. Let it chill.
10 g chives,
1 tsp marjoram,
1 tsp thyme,
salt,
pepper,
1 tsp rosemary
Preheat the oven to 180 C / 350 F.
Line 2 slices of puff pastry at the bottom of the round greased pan, leave no gaps. Stab the bottom with the fork.
400 g butter yeast puff pastry
Place filling on the pastry.
Put the puff pastry on top, pinch the sides together. Gently stab the top with the fork. Make few slits with the knife in the center.
Brush the crust with egg yolk.
1 egg yolk
Bake
30 minutes
until golden. Serve warm.
Video
https://cookingjourneyblog.com/wp-content/uploads/2019/12/Turkey-pot-pie-–-Turkey-leftover-recipes.mp4
Nutrition
Calories:
437
kcal
|
Carbohydrates:
34
g
|
Protein:
15
g
|
Fat:
27
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
63
mg
|
Sodium:
229
mg
|
Potassium:
291
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
3774
IU
|
Vitamin C:
16
mg
|
Calcium:
79
mg
|
Iron:
2
mg