Via Pink When

Turkey Pot Pie

Turkey Pot Pie might be just the main course you are searching for. This recipe makes 8 servings with 728 calories, 23g of protein, and 42g of fat each. For $2.06 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Many people made this recipe, and 17134 would say it hit the spot. This recipe from Pink When requires white pepper, italian seasoning, green beans, and turkey. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is awesome. Curry Turkey Pot Pie With Homemade Butter Pie Crust, Turkey Pot Pie, and Turkey Pot Pie are very similar to this recipe.

Servings: 8

 

Ingredients:

1 tsp black pepper

2/3 cup butter

1 cup chopped celery

1/2 tsp celery seed

1 3/4 cups chicken broth

2/3 cups all-purpose flour

1/2 tsp garlic powder

2 (10oz) cans green beans

1/2 tsp Italian seasoning

1 1/3 cups milk

1/2 cup chopped onion

1/2 tsp onion powder

2 (10oz) cans of mixed peas and carrots

4 9″ pie crusts (not frozen)

1 tsp salt

4 cups cooked Turkey

1/2 tsp white pepper

Equipment:

whisk

oven

pot

aluminum foil

Cooking instruction summary:

Step 1: Preheat oven to 425 degrees. Melt the butter and add the celeryand onion to a medium pot and saute over medium heat for about 8 minutes.Step 2: Stir in 2/3 cup flour, salt and pepper, celery seed, onion powder, garlic powder, and Italian seasoning. Slowly whisk in the chicken broth and milk, stirring constantly until the the mixture begins to thicken and then simmer lightly until thickened. Remove from heat and mix with the drained vegetables and turkey.Step 3: Fill two pie crusts with your turkey and vegetable mixture. Carefully top each pie with another pie crust, pinching the sides together. Cut several small slits into the top of the pie crust to allow the pies to vent while cooking.Step 4: Bake uncovered in the preheated oven until the pies are golden brown, about 30 minutes. If the tops of the pies are browning too quickly, place a sheet of foil over the pie crusts and continue to bake. Cool for about 10 minutes before serving.This has to be one of the most delicious pot pie recipes I have ever tasted! What a great way to use up that leftover turkey. Another great substitution for turkey would also be to use a Rotisserie chicken. MMmmmm. I will be trying that soon.Have you ever tried a pot pie recipe? What about a Turkey Pot Pie Recipe? Make sure to save this one for those cold and snowy days ahead!JOIN 500,000 SUBSCRIBERS!Join over 500,000 others who follow PinkWhen on Social Media, the PinkWhen blog, and email. Sign up to receive exclusive bonuses like this FREE Simple Fit Dinners Ebook.Don't wait! You won't want to miss a thing.Success! Now check your email to confirm your subscription and download your FREE ebook.There was an error submitting your subscription. Please try again.First NameEmail AddressSubscribePowered by ConvertKit

 

Step by step:


1. Preheat oven to 425 degrees. Melt the butter and add the celeryand onion to a medium pot and saute over medium heat for about 8 minutes.Step 2: Stir in 2/3 cup flour, salt and pepper, celery seed, onion powder, garlic powder, and Italian seasoning. Slowly whisk in the chicken broth and milk, stirring constantly until the the mixture begins to thicken and then simmer lightly until thickened.

2. Remove from heat and mix with the drained vegetables and turkey.Step 3: Fill two pie crusts with your turkey and vegetable mixture. Carefully top each pie with another pie crust, pinching the sides together.


Cut several small slits into the top of the pie crust to allow the pies to vent while cooking.Step 4

1. Bake uncovered in the preheated oven until the pies are golden brown, about 30 minutes. If the tops of the pies are browning too quickly, place a sheet of foil over the pie crusts and continue to bake. Cool for about 10 minutes before serving.This has to be one of the most delicious pot pie recipes I have ever tasted! What a great way to use up that leftover turkey. Another great substitution for turkey would also be to use a Rotisserie chicken. MMmmmm. I will be trying that soon.Have you ever tried a pot pie recipe? What about a Turkey Pot Pie Recipe? Make sure to save this one for those cold and snowy days ahead!JOIN 500,000 SUBSCRIBERS!Join over 500,000 others who follow Pink

2. When on Social Media, the Pink

3. When blog, and email. Sign up to receive exclusive bonuses like this FREE Simple Fit Dinners Ebook.Don't wait! You won't want to miss a thing.Success! Now check your email to confirm your subscription and download your FREE ebook.There was an error submitting your subscription. Please try again.First Name

4. Email

5. Address

6. Subscribe

7. Powered by Convert

8. Kit


Nutrition Information:

Quickview
728k Calories
22g Protein
42g Total Fat
66g Carbs
18% Health Score
Limit These
Calories
728k
36%

Fat
42g
65%

  Saturated Fat
18g
114%

Carbohydrates
66g
22%

  Sugar
5g
6%

Cholesterol
80mg
27%

Sodium
1106mg
48%

Get Enough Of These
Protein
22g
46%

Vitamin A
7848IU
157%

Manganese
0.88mg
44%

Vitamin B3
8mg
43%

Vitamin B1
0.56mg
37%

Folate
140µg
35%

Selenium
22µg
32%

Vitamin B2
0.51mg
30%

Fiber
7g
29%

Phosphorus
286mg
29%

Vitamin B6
0.56mg
28%

Iron
4mg
28%

Vitamin C
21mg
26%

Vitamin K
22µg
22%

Potassium
649mg
19%

Magnesium
67mg
17%

Zinc
2mg
14%

Vitamin B12
0.84µg
14%

Calcium
135mg
14%

Copper
0.27mg
14%

Vitamin B5
1mg
13%

Vitamin E
1mg
8%

Vitamin D
0.96µg
6%

covered percent of daily need
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Related Videos:

How to Make Turkey Pot Pie

 

Turkey Leftover Recipes - How to Make Turkey Pot Pie

 

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Food Trivia

The word vegetable has no scientific definition, so it’s still acceptable to call a tomato a vegetable.

Food Joke

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