How To Make Easter Leftover Turkey Pot Pie Recipe
A savory and comforting way to use up leftover Easter turkey.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups leftover cooked turkey, shredded
- 2 cups mixed frozen vegetables
- 1 cup chicken or turkey broth
- 1/2 cup milk
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Instructions
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Preheat oven to 400°F.
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In a large oven-safe skillet, heat olive oil over medium-high heat. Add onion and garlic and cook until softened, about 3-4 minutes.
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Add shredded turkey and mixed frozen vegetables to the skillet, stirring to combine.
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In a small bowl, whisk together broth, milk, flour, thyme, salt, and pepper. Pour into the skillet and stir to combine.
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Roll out puff pastry to fit skillet and place on top of turkey mixture. Brush with beaten egg.
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Bake for 30-35 minutes, or until puff pastry is golden brown and filling is hot and bubbly.
Nutrition
- Calories : 438kcal
- Total Fat : 24g
- Saturated Fat : 6g
- Cholesterol : 98mg
- Sodium : 637mg
- Total Carbohydrates : 27g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 28g
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