Kristine's Kitchen · by Kristine Rosenblatt
Turkey Pot Pie
NUTRITION · PER SERVING100M COOK
CAL 25%·PRO 37%
CARBS 33G27% OF CAL
5G FIBER25G OTHER4G TOTAL SUGAR
FAT 32G58% OF CAL
19G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting pot pie filled with roasted turkey, vegetables, and creamy sauce under a flaky homemade butter crust. A classic way to use leftover holiday turkey.
mainamericancasserolechicken⚙️ food processor🫕 dutch oven🥧 baking dish🔥 oven🌀 blender
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 ¼ cups all-purpose flour
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter (16 tablespoons, cut into small cubes)
- 6-7 tablespoons ice-cold water
- 4 tablespoons unsalted butter
- 1 small yellow onion (chopped, about 1 ½ cups)
- 3 medium carrots (chopped small)
- 3 ribs celery (chopped small)
- 3 cloves garlic (minced)
- ⅓ cup all-purpose flour
- 1 ¾ cups low sodium chicken broth (one 14.5 ounce can)
- ½ cup milk (I used whole milk)
- 1 teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups chopped leftover roast turkey
- ½ cup frozen peas
- 1 egg
- 1 tablespoon milk or water
At a glance
PER SERVING · TIME 100M
CAL 25%·PRO 37%
CARBS 33G27% OF CAL
5G FIBER25G OTHER4G TOTAL SUGAR
FAT 32G58% OF CAL
19G SAT13G 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
- 50m
- Cook
- 35m
- Sodium
- 349mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 403mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 349MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.