Leftover turkey pot pie
Using turkey and vegetables in a comforting turkey pot pie is a great way to use up leftovers. Using shop-bought cheese sauce makes this recipe so quick and easy.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 3-4 cups roast turkey shredded
- 2-3 cups roasted/frozen vegetables
- 1 cup cheese sauce Use shop-bought for a quicker pot pie
- 1 cup sour cream
- lemon juice to taste
- salt and pepper to taste
- 400 g/14 oz puff pastry thawed
- 1 egg beaten
Pre-heat the oven to 200ºC/390ºF.
Combine the shredded turkey with the vegetables, cheese sauce and sour cream.
Season with salt, pepper and lemon juice then transfer to an oven-proof pie/baking dish.
Top with the puff pastry and brush with the egg.
Place in the oven and allow to bake for 20-30 minutes until the pastry is golden and puffed and the filling is bubbling.
Remove and allow to rest for 10 minutes before serving.
Calories: 502kcal | Carbohydrates: 39g | Protein: 12g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 326mg | Potassium: 412mg | Fiber: 4g | Sugar: 5g | Vitamin A: 102.8% | Vitamin C: 12.1% | Calcium: 16.6% | Iron: 13.9%