Thanksgiving

Day After Thanksgiving Pot Pie is for Dinner.

Day After Thanksgiving Pot Pie takes several minutes to prepare.

Day After Thanksgiving Pot Pie takes several minutes to cook.

Day After Thanksgiving Pot Pie makes 6 servings.

The ingredients for Day After Thanksgiving Pot Pie are:

Turkey breast meat, 12 ounce(s)
Water, tap, 2.5 cup (8 fl oz)
*Bouillon, Herb ox sodium free chicken, 2 serving
Carrots, raw, 2 medium
Onions, raw, 1 medium (2-1/2" dia)
*Whole Wheat Flour, 0.187 cup
Phyllo Dough, 6 sheet dough
Milk, canned, evaporated, nonfat, .5 cup
Yellow Sweet Corn, Frozen, .75 cup kernels
*Westpac French Cut Green Beans, frozen, 1 cup
Mushrooms, cooked, .75 cup pieces

Here is how you make Day After Thanksgiving Pot Pie:

Place turkey, water, and bouillon cubes in a medium pan. Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of broth and chop turkey into chunks.Preheat oven to 400?F (200?C). Coat a deep 8-inch (20cm) pie dish with cooking spray.Microwave carrots and green beans for 2 minutes. Drain. Spray medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.Remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, green beans, turkey and corn.Pour turkey into prepared dish. Layer sheets of phyllo over pie, trim edges and press down firmly to seal. Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350?F (180?C) and bake until golden brown, about 20 minutes more.Number of Servings: 6Recipe submitted by SparkPeople user AAKROYD.

The nutritional information for Day After Thanksgiving Pot Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 194.3

• Total Fat: 2.5 g
• Cholesterol: 25.2 mg
• Sodium: 709.8 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 3.3 g
• Protein: 15.0 g