Turkey Pot Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory pot pie with tender turkey or chicken, vegetables, and a creamy sauce under a flaky pastry crust. An excellent way to use Thanksgiving leftovers for an easy, comforting dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2-3 cups cooked turkey ((shredded or cubed) )
- 1 cup frozen green peas & carrots
- 1/2 cup sliced celery
- 1 large potato ((or 2 small potatoes, peeled and diced) )
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon celery seed ((optional))
- 32 ounce carton chicken or turkey stock
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts ((If using store bought I prefer Pillsbury))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 623mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 496mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 623MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.