3.75
4 ratings

Turkey Pot Pie

Turkey Pot Pie
Shutterstock

Turkey Pot Pie

Turkey pot pie is a great, healthy way to use leftover Thanksgiving turkey. This recipe comes from chef Karla Williams at Hilton Head Health.

Click Here to See More Turkey Recipes

Ingredients

  • 2 Tablespoons butter
  • 1 Cup diced carrots
  • ½ Cup diced onions
  • 1 Cup diced celery
  • 1 Teaspoon freshly chopped thyme
  • 3 Cups low-sodium chicken stock
  • 2 Cups cubed red bliss potato
  • ⅓ Cup flour
  • ⅓ Cup water
  • 2 Cups diced turkey
  • 1 Cup green peas
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • Nonstick cooking spray
  • ½ sheet puff pastry dough

Directions

Preheat the oven to 400 degrees F.

To prepare the filling, melt 2 teaspoons of the butter in a large soup pot over medium-high heat. Add the carrots, onions, celery, turkey, and thyme; cook until the vegetables are soft, about 8 minutes. Add the broth and potatoes; bring to a boil. Cover and simmer 10 minutes.

Combine the flour and water in a small bowl; stir with a whisk until smooth. Return the potato mixture to a boil. Slowly drizzle the flour mixture into the potato mixture, stirring constantly. Cook until the mixture thickens, 1 minute.

Add the peas, salt, and pepper. Spoon the chicken mixture into a large ramekin or ceramic baking dish coated with cooking spray. Place the dough on top of chicken mixture, pressing to the edge of the dish. Cut 2 slits in the top of the crust to allow steam to escape.

Bake until golden and bubbly, 50 minutes.

Let stand 10 minutes before serving.

Nutritional Facts
Servings8
Calories Per Serving231
Total Fat9g14%
Sugar3gN/A
Saturated3g14%
Cholesterol33mg11%
Protein13g27%
Carbs25g8%
Vitamin A167µg19%
Vitamin B120.5µg8.7%
Vitamin B60.4mg20.6%
Vitamin C17mg28%
Vitamin D0.2µgN/A
Vitamin E0.3mg1.6%
Vitamin K12µg14%
Calcium43mg4%
Fiber3g12%
Folate (food)35µgN/A
Folate equivalent (total)74µg19%
Folic acid23µgN/A
Iron2mg9%
Magnesium34mg8%
Monounsaturated3gN/A
Niacin (B3)6mg28%
Phosphorus165mg24%
Polyunsaturated2gN/A
Potassium478mg14%
Riboflavin (B2)0.2mg11.3%
Sodium326mg14%
Thiamin (B1)0.2mg12.4%
Trans0.1gN/A
Zinc1mg9%