Spend with Pennies · by Holly Nilsson★ 5.0 (608)
Turkey Pot Pie
NUTRITION · PER SERVING78M COOK
CAL 15%·PRO 44%
CARBS 28G36% OF CAL
5G FIBER5G SUGAR17G OTHER
FAT 13G36% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting pot pie featuring turkey, vegetables, and potatoes in a rich sauce under a pastry crust. Perfect for using up holiday leftovers.
mainamericancasserolepork🥧 baking dish🥄 saucepan🔥 oven
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 egg (beaten)
- ⅓ cup butter
- 1 onion (diced)
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ¼ teaspoon dried thyme leaves
- 1 cup chicken broth
- ⅔ cup milk (or cream)
- 1 potato (diced and cooked)
- 1 ½ cups frozen vegetables (thawed)
- 2 cups cooked chopped turkey
- 1 double pie crust
At a glance
PER SERVING · TIME 78M
CAL 15%·PRO 44%
CARBS 28G36% OF CAL
5G FIBER5G SUGAR17G OTHER
FAT 13G36% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 43m
- Sodium
- 298mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 408mg
- Calcium
- 97mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.