Add some vegetables and a bought pie crust to your leftover turkey for this quick and easy Turkey Pot Pie.
I find pot pies on the menus of many restaurants. They’re warm and inviting and
a great way to use leftover turkey. This pie can also be made with rotisserie chicken or other cooked poultry.
This is a one-dish meal. It has the meat, vegetables and starch all in one and it takes only 25 minutes to make. If you like, open a washed ready-to-eat bag of salad to go with it.
TURKEY POT PIE
2 teaspoons canola oil
1½ cups frozen diced onion
1½ cups frozen diced green pepper
¼ pound sliced baby bello mushrooms (1¾-cups)
2 tablespoons flour
½ cup fat-free, low-sodium chicken broth
1 tablespoon dried tarragon
1 cup frozen peas
½ cup canned, sliced, sweet pimentos, drained
2½-cups cooked turkey breast, skin and bones removed
Salt and freshly ground black pepper
1 ready-to-bake pie crust
Preheat oven to 400 degrees. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, green pepper and mushrooms. Sauté 5 minutes. Add the flour, mix it with the onion, pepper and mushrooms and add the chicken broth. Simmer to thicken about 1 minute.
Mix the tarragon, peas and pimentos into the sauce. Add salt and pepper to taste. Mix well and remove from heat.
Cut the turkey into bite-size pieces and place in a deep oven-proof pie dish or a souffle dish about 7 to 8 inches in diameter. Pour the sauce over the turkey and mix well. Place the pie crust over the top and cut around edge of dish to remove extra curst. Prick the crust with a fork in several places. Bake for 20 minutes. Serve immediately.
PER SERVING: 582 calories (33 percent from fat), 21.4 g fat (6.2 g saturated, 3.4 g monounsaturated), 100 mg cholesterol, 50 g protein, 54.4 g carbohydrates, 7.3 g fiber, 424 mg sodium