Turkey Pot Pie

Popular
Health score
18%
Turkey Pot Pie
45 min.
8
728kcal
33.85%sweetness
90.46%saltiness
26.2%sourness
27.79%bitterness
47.97%savoriness
100%fattiness
0%spiciness

Ingredients

  • tsp pepper black
  • 0.7 cup butter 
  • cup celery chopped
  • 0.5 tsp celery seed 
  • 1.8 cups chicken broth 
  • 0.7 cups flour all-purpose
  • 0.5 tsp garlic powder 
  • 20 oz green beans canned
  • 0.5 tsp seasoning italian
  • 1.3 cups milk 
  • 0.5 cup onion chopped
  • 0.5 tsp onion powder 
  • 20 oz peas-carrots mix shopping list mixed canned
  •  pie crust dough frozen (not )
  • tsp salt 
  • cups turkey cooked
  • 0.5 tsp pepper white

Equipment

  • oven
  • whisk
  • pot
  • aluminum foil

Directions

  1. Preheat oven to 425 degrees. Melt the butter and add the celeryand onion to a medium pot and saute over medium heat for about 8 minutes.Step 2: Stir in 2/3 cup flour, salt and pepper, celery seed, onion powder, garlic powder, and Italian seasoning. Slowly whisk in the chicken broth and milk, stirring constantly until the the mixture begins to thicken and then simmer lightly until thickened.
  2. Remove from heat and mix with the drained vegetables and turkey.Step 3: Fill two pie crusts with your turkey and vegetable mixture. Carefully top each pie with another pie crust, pinching the sides together.
  3. Bake uncovered in the preheated oven until the pies are golden brown, about 30 minutes. If the tops of the pies are browning too quickly, place a sheet of foil over the pie crusts and continue to bake. Cool for about 10 minutes before serving.This has to be one of the most delicious pot pie recipes I have ever tasted! What a great way to use up that leftover turkey. Another great substitution for turkey would also be to use a Rotisserie chicken. MMmmmm. I will be trying that soon.Have you ever tried a pot pie recipe? What about a Turkey Pot Pie Recipe? Make sure to save this one for those cold and snowy days ahead!JOIN 500,000 SUBSCRIBERS!Join over 500,000 others who follow Pink
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Nutrition Facts

Calories728kcal
Protein12.42%
Fat51.69%
Carbs35.89%

Properties

Glycemic Index
38.75
Glycemic Load
8.17
Inflammation Score
-10
Nutrition Score
26.668260869565%

Flavonoids

Apigenin
0.46mg
Luteolin
1.18mg
Isorhamnetin
0.5mg
Kaempferol
0.41mg
Myricetin
0.1mg
Quercetin
4.01mg

Taste

Sweetness:
33.85%
Saltiness:
90.46%
Sourness:
26.2%
Bitterness:
27.79%
Savoriness:
47.97%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:727.87kcal
36.39%
Fat:42.39g
65.21%
Saturated Fat:18.28g
114.24%
Carbohydrates:66.22g
22.07%
Net Carbohydrates:58.91g
21.42%
Sugar:5.17g
5.75%
Cholesterol:82.36mg
27.45%
Sodium:1093.27mg
47.53%
Protein:22.92g
45.83%
Vitamin A:7848.47IU
156.97%
Manganese:0.88mg
44.08%
Vitamin B3:8.45mg
42.27%
Vitamin K:43.01µg
40.96%
Vitamin B1:0.58mg
38.42%
Folate:138.48µg
34.62%
Selenium:21.61µg
30.87%
Vitamin B2:0.52mg
30.81%
Fiber:7.31g
29.23%
Phosphorus:289.25mg
28.93%
Vitamin B6:0.57mg
28.52%
Iron:4.87mg
27.07%
Vitamin C:17.81mg
21.59%
Potassium:624.63mg
17.85%
Magnesium:67.85mg
16.96%
Vitamin B12:0.87µg
14.47%
Zinc:2.16mg
14.41%
Calcium:138.92mg
13.89%
Vitamin B5:1.32mg
13.21%
Copper:0.25mg
12.73%
Vitamin E:1.27mg
8.5%
Vitamin D:0.6µg
3.98%
Source:Pink When