Thanksgiving Leftover Pot Pie
Per ServingThanksgiving Leftover Pot Pie |
||
|---|---|---|
| Makes: 8 servings | ||
| Calories | 200 | |
| Fat | 6 | g |
| Saturated Fat | 1.6 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 17 | g |
| Fiber | 3 | g |
| Sugars | 3 | g |
| Cholesterol | 40 | mg |
| Sodium | 190 | mg |
| Potassium | 500 | mg |
| Protein | 19 | g |
| Phosphorus | 175 | mg |
| Choices: Starch 1, Lean Meat 2, Fat 0.5 | ||
- Makes: 8 servings
- Cooking Time: 25 minutes
Ingredients
| 1 | tsp. | extra virgin olive oil |
| 1/2 | cup | chopped onion |
| 1 | clove garlic, minced | |
| 1 | cup | sliced celery |
| 1 | cup | carrot, sliced 1/4 inch thick |
| 2 | Tbsp. | trans-fat-free tub margarine |
| 1/4 | cup | all-purpose flour |
| 2 | cups | no-salt-added chicken or turkey stock, plus additional, as needed |
| 3 | cups | leftover turkey |
| 1 | cup | frozen baby peas |
| 2 | Tbsp. | chopped italian parsley |
| fine sea salt, to taste |
| freshly ground pepper, to taste | ||
| 2 | cups | Garlic Mashed Potatoes |
Directions
- Preheat oven to 375ºF.
- Heat olive oil to thinly film the bottom of the saucepan. Add onion and garlic and cook 2-3 minutes until onion begins to soften. Add celery and carrot and cook 5 minutes to soften. Set aside.
- Melt margarine in a saucepan. Whisk in flour and mix well. Mixture will be dry. Gradually add 1 cup stock to saucepan. Cook 2-3 minutes until mixture begins to thicken and takes on a golden color. Add turkey, peas, parsley, and additional stock to achieve desired consistency (some like it soupy, some like it thicker). Add salt and pepper to taste.
- Place mixture in baking dish and top with mashed potatoes. Bake at 375ºF for approximately 25 minutes or until golden.
