How To Make Leftover Turkey Pot Pie
If you have no idea what to do with leftover turkey from Thanksgiving, this turkey pot pie recipe is for you. It requires minimal ingredients, too.
Serves:
Ingredients
- ½stickunsalted butter
- 1tbspolive oil
- 1½cupsyellow oniondiced
- 4stalksceleryfinely diced
- 1cupcarrotfinely diced
- 1½cupsbutternut squashdiced delicata
- ¼cupfrozen peasthawed
- 1cupcorn
- 2cupsroasted turkeyshredded
- 3clovesgarlicminced
- ½tspSage
- 1tspkosher saltto taste
- 1 tspfreshly ground black pepperto taste
- 2cupschicken broth
- 2cupsturkey Gravy
- 1cupheavy cream
- 1cupprepared biscuits
Instructions
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Preheat the oven to 400°F (200°C).
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Melt the butter and olive oil together in a large, oven-safe skillet over medium heat. Add the onion, celery, and carrots and sauté until softened, about 10 minutes.
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Add the corn, squash, peas, turkey, garlic, sage, and season with salt and pepper. Cook for another 10 minutes, stirring and scraping the bottom of the pan until the squash is tender.
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In a large bowl, whisk together the chicken broth and gravy until well combined. Whisk in the cream.
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Pour the gravy mixture into the pan. Cook for 10 to 15 minutes, stirring frequently until the gravy thickens.
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Remove the pan from the heat and arrange the biscuits over the filling.
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Transfer the pan to the oven and bake for 25 to 30 minutes or until the biscuits are golden brown.
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Let cool for 5 to 10 minutes before serving.
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Enjoy!
Nutrition
- Calories: 497.82kcal
- Fat: 33.19g
- Saturated Fat: 16.62g
- Trans Fat: 0.34g
- Monounsaturated Fat: 11.20g
- Polyunsaturated Fat: 3.24g
- Carbohydrates: 33.50g
- Fiber: 4.38g
- Sugar: 8.56g
- Protein: 18.85g
- Cholesterol: 112.68mg
- Sodium: 999.81mg
- Calcium: 140.13mg
- Potassium: 756.20mg
- Iron: 2.61mg
- Vitamin A: 607.23µg
- Vitamin C: 15.96mg
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