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.

Course Dinner

Cuisine American

Keyword pot pie, Turkey leftovers, Turkey pot pie

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 502kcal

Author Alida Ryder

Ingredients

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

Instructions

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.

Nutrition