Directions:
- Heat butter in large skillet or Dutch oven.
- Add onions and celery; cook, covered 10 minutes, remove from heat.
- Stir in flour, salt, pepper and thyme until well combined.
- Gradually add broth and milk.
- Add corn or peas, turkey and potato.
- Bring to boiling, stirring constantly.
- Reduce heat, simmer, stirring occasionally, 10 minutes.
- Turn into a 2-quart shallow baking dish.
- Preheat oven to 400°F.
- Make pastry.
- Roll pastry to fit top of baking dish, with a 1/2-inch overhang.
- Place over turkey mixture; turn edge under; seal to rim of dish and crimp.
- Make several slits in top for steam vents.
- Beat egg yolk with water; brush over pastry.
- Bake 30 minutes or until crust is deep golden.
- NOTE: Use leftover turkey from roast turkey.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.13 Kcal (1190 kJ) | ||
| Calories from fat | 87.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 15% | |
|---|---|---|---|
| Cholesterol | 490.96mg | 164% | |
| Sodium | 564.43mg | 24% | |
| Potassium | 498.35mg | 11% | |
| Total Carbs | 20.68g | 7% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 26.99g | 54% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 5mg | 168% | |
| Iron | 3.5mg | 20% | |
| Calcium | 88.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 109.29 Kcal (458 kJ) | ||
| Calories from fat | 33.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 15% | |
|---|---|---|---|
| Cholesterol | 188.84mg | 164% | |
| Sodium | 217.09mg | 24% | |
| Potassium | 191.68mg | 11% | |
| Total Carbs | 7.95g | 7% | |
| Sugars | 2.01g | 21% | |
| Dietary Fiber | 1.07g | 11% | |
| Protein | 10.38g | 54% | |
| Vitamin C | 2.3mg | 10% | |
| Vitamin A | 1.9mg | 168% | |
| Iron | 1.4mg | 20% | |
| Calcium | 34mg | 9% | |
* 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.
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