Turkey Pot Pie
Nutrition Information
  • Serves: 10
  • Calories: 340
  • Fat: 15 g
  • Carbohydrates: 31 g
  • Sodium: 920 mg
  • Fiber: 2 g
  • Protein: 23 g
  • Cholesterol: 95 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 1 box refrigerated pie crusts (2 crusts)
  • 3 tablespoons butter
  • 1 small onion, diced
  • 2 cups celery, diced
  • 2 cups sliced carrots
  • 3 tablespoons flour
  • 1 cup low-fat milk
  • 2 cups water
  • 1 tablespoon chicken base (I use Better than Bouillon)
  • 1 cup leftover turkey gravy, optional
  • 2 hard boiled eggs, diced
  • 3-4 cups chopped leftover turkey
  • Egg Wash: 1 egg + 1 tablespoon water, beaten
Instructions
  1. Remove pie crusts from plastic, unroll, and use rolling pin to roll both crusts into rectangles to fit large deep-dish rectangle baking dish. Place one crust on bottom of dish; reserve remaining crust for top.
  2. In large Dutch oven, melt butter over medium heat; add onion, celery and carrots, sauté until onion is translucent.
  3. Sprinkle onion mixture with flour, stir and cook mixture over medium heat for 1 minute. Stir in milk, water and chicken base. Stir and cook until thickened. Add leftover gravy, if desired. Add turkey and hard boiled egg and heat through.
  4. Add turkey mixture to crust; top with remaining crust and using sharp knife, cut designs in top (I usually draw a big chicken on the top of mine!)
  5. Brush with egg wash and bake at 425 degrees for 30-40 minutes or until golden brown.
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