Advertisement

Diabetes Forecast

The Healthy Living Magazine

Thanksgiving Leftover Pot Pie

Learn More about Eat Well America

Per Serving

Thanksgiving 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
2cupsGarlic Mashed Potatoes

Directions

  1. Preheat oven to 375ºF.
  2. 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.
  3. 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.
  4. Place mixture in baking dish and top with mashed potatoes. Bake at 375ºF for approximately 25 minutes or until golden.
 
Advertisement

Recipe Finder

Show me recipes in: