Dinner

Left-Over Turkey Pot Pie is for Dinner.

Left-Over Turkey Pot Pie takes 20 minutes to prepare.

Left-Over Turkey Pot Pie takes 55 minutes to cook.

Left-Over Turkey Pot Pie makes 8 servings.

The ingredients for Left-Over Turkey Pot Pie are:

1/4 c. butter
1/2 c. chopped onion
1 Tbls. minced garlic
1/3 c. all purpose flour
1/2 tsp. dried sage
1/4 tsp. dried thyme
1 1/2 c. prepared turkey gravy
1/2 c. water
1/2 c. milk
1 (14 oz) package of frozen mixed vegetables, thawed and drained
3 c. cooked turkey, cubed
salt and ground black pepper to taste (optional)
1 pastry for a 10-inch double crust pie (I like to use the Pillsbury pie crust)

Here is how you make Left-Over Turkey Pot Pie:

1. Preheat oven to 425 degrees F2. Melt the butter in a large saucepan over medium heat. Stir in the onions, and garlic; cook until tender, but not browned, about 5 minutes. Stir in the flour, sage, and thyme until blended. Pour in the gravy, water and milk, stirring to blend. Bring to a boil over medium-high heat; cook 1 to 2 minutes. Stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.3. Line a 10 inch pie plate with the bottom crust. Pour in the turkey mixture. Cover with the top crust. Seal and crimp the edges. Pierce top crust in a few places with a fork. Cover the edges of the pie with strips of aluminum foil.4. Bake in preheated oven for 25 minutes. Remove foil strips, and bake until crust is golden, about 20 minutes more. Remove from oven, and rest 10 minutes before serving.Number of Servings: 8Recipe submitted by SparkPeople user BRIEANNAKIM.

The nutritional information for Left-Over Turkey Pot Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 338.6

• Total Fat: 19.2 g
• Cholesterol: 14.7 mg
• Sodium: 724.6 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 2.0 g
• Protein: 7.4 g