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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
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
502
kcal
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
Calories:
502
kcal
|
Carbohydrates:
39
g
|
Protein:
12
g
|
Fat:
33
g
|
Saturated Fat:
13
g
|
Cholesterol:
78
mg
|
Sodium:
326
mg
|
Potassium:
412
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
5140
IU
|
Vitamin C:
10
mg
|
Calcium:
166
mg
|
Iron:
2.5
mg