Thanksgiving Leftover Pot Pie

Serving size 1/8 recipe, 8 Servings
Back to recipe

Ingredients

  • 1 teaspoon 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 tablespoons 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 tablespoons chopped Italian parsley
  • Fine sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 cups Garlic Mashed Potatoes

Directions

  1. Heat oven to 375 F.
  2. Heat olive oil to thinly film the bottom of a 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 the onion, garlic, celery and carrots, along with the 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 for approximately 25 minutes or until golden.

*Exchanges 1 starch, 2 lean meat, 1/2 fat

https://www.cutco.com/learn/thanksgiving-leftover-pot-pie