Turkey Pot Pie Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pot pie filled with turkey, vegetables, and a savory sauce, topped with a flaky crust. This comforting main course uses leftover turkey and is ideal for cool-weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup half 'n half (or milk), room temperature ($0.44)
- 1 egg ($0.30)
- 1 cup frozen vegetables ($0.65)
- ½ yellow onion ($0.47)
- 1 russet potato ($0.75)
- ½ cup (1 stick) butter, divided ($1.06)
- ½ tsp salt, divided ($0.01)
- ¼ cup all-purpose flour ($0.05)
- ¼ tsp garlic powder ($0.01)
- ½ tsp poultry seasoning ($0.11)
- ⅛ tsp freshly cracked black pepper ($0.02)
- 1 cup chicken broth* ($0.09)
- ½ Tbsp fresh parsley, minced ($0.02)
- 3 cups leftover turkey, shredded with 2 forks ($3.24)
- 2 Tbsp shredded parmesan cheese ($0.56)
- 1 pre-made double pie crust ($2.77)
At a glance
PER SERVING · TIME 70M
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
- 45m
- Sodium
- 561mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 363mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.