Dinner

Rebecca's Leftover Turkey Pot Pie is for Dinner.

Rebecca's Leftover Turkey Pot Pie takes 40 minutes to prepare.

Rebecca's Leftover Turkey Pot Pie takes 60 minutes to cook.

Rebecca's Leftover Turkey Pot Pie makes 8 servings.

The ingredients for Rebecca's Leftover Turkey Pot Pie are:

150 g unsalted butter
225 g pastry flour
1 tsp salt
4 packages gravy mix prepared
2 cups leftover stuffing
2 cups leftover turkey
1/2 cup frozen corn (cooked)
1/2 cup frozen peas (cooked)
1 tsp Worchestershire sauce
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp coriander
ground pepper
1 tbsp fresh rosemary minced
1/4 c fresh flat leaf parsley minced

Here is how you make Rebecca's Leftover Turkey Pot Pie:

Sift together flour and salt into food processor, add diced butter cold and pulse 30 seconds. Work dough by hand until ball forms (some cold water may be added to help bring it together). Refrigerate 30 minutes then roll out crust for pie plate. Prepare gravy and assemble other ingredients along with spices (I used salt, pepper, nutmeg, coriander, thyme, fresh rosemary and flat-leaf parsley and Worchestershire sauce). Fill unbaked pie crust and top with layer of pastry. Make holes for the steam to escape, place pie plate on baking sheet and bake in preheated oven at 375 F for one hour. Let rest before serving. Makes 1 pie (8 slices).Number of Servings: 8Recipe submitted by SparkPeople user _REBECCA_.

The nutritional information for Rebecca's Leftover Turkey Pot Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 429.5

• Total Fat: 24.2 g
• Cholesterol: 94.5 mg
• Sodium: 1,243.3 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 2.8 g
• Protein: 22.9 g