Holiday Leftovers Pot Pie Recipe

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Ingredients:

Serving

1 prepared double crust pie crust ( purchased or homemade)
2 cups chicken stock
2 -3 cups leftover cooked turkey
1/4 tsp salt (i used jane's crazy mixed up blend, or to taste)
2 tbsp unsalted butter (the real thing here)
6 tbsp white lilly all-purpose flour
1 cup skim milk
1 1/2-2 cups cooked carrots (leftovers , i used a can of leseuer whole baby carrots)
1 cup corn, cooked (leftover )
1 cup peas (whatever you had leftover) or 1 cup lima beans
1/2 cup cooked ham, diced, leftovers (optional)
1/4 tsp ground black pepper

Directions:

Line a deep dish pie plate (10 ) with pie pastry and set aside.
Preheat oven to 425°F Have ready a cookie sheet lined with foil (you will set this on the rack below your pot pie to catch any drips).
In a medium saucepan, melt the butter over medium heat; Whisk in the flour (it will look dry) until combined.
Slowly add some of the chicken stock, whisking to blend well, then adding a bit more, repeating until all is added.
Next whisk in the milk, also whisking in and blending well slowly.
Cook, whisking occasionally until somewhat thickened,raising heat slightly if needed, approximately 10-15 minutes.
Add the cooked meat, vegetables,salt, peppers, cooking about 3 minutes until heated through, stirring, test for seasonings, adding more salt or pepper if needed.
Pour into the pie pastry lined pan.
Now you have a choice on how to top this:.
Choice #1: Roll out the second piece of pie pastry and top the pie, sealing edges, and use a knife to cut out a hole the size of a small coin in the center of the pastry, as well as five vent slits around the pastry.
Choice #2: The original recipe suggested using a cookie cutter to cut out 12 leaf shapes out of the top crust and then placing the leaf shapes on top of the pie (instead of having a full top crust) - up to you if you wish to make it look fancy or not.
Bake uncovered for 12-15 minutes or until crust is golden and the filling has begun to bubble (if the crust is done, its finished).
Let cool a bit before serving.
This will be served scooped out with a spoon; don't expect to be able to cut this into neat, firm pieces; the filling is very saucy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	384.65 Kcal (1610 kJ)
Calories from fat	136.31 Kcal
		% Daily Value*
Total Fat	15.15g	23%
Cholesterol	408.52mg	136%
Sodium	623.31mg	26%
Potassium	445.22mg	9%
Total Carbs	29.11g	10%
Sugars	7.93g	32%
Dietary Fiber	3.54g	14%
Protein	30.99g	62%
Vitamin C	10.2mg	17%
Vitamin A	4.1mg	136%
Iron	2.6mg	14%
Calcium	95.4mg	10%

Amount Per 100 g
Calories	148.5 Kcal (622 kJ)
Calories from fat	52.62 Kcal
		% Daily Value*
Total Fat	5.85g	23%
Cholesterol	157.71mg	136%
Sodium	240.63mg	26%
Potassium	171.88mg	9%
Total Carbs	11.24g	10%
Sugars	3.06g	32%
Dietary Fiber	1.37g	14%
Protein	11.96g	62%
Vitamin C	4mg	17%
Vitamin A	1.6mg	136%
Iron	1mg	14%
Calcium	36.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.2

Points
10

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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