English55 min
Turkey pot pie
Leftover turkey between two crusts.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
304
Calories
1,821 kcal in this batch
Protein
4.5 g
Fat
14.6 g
Carbs
34.5 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Heat the drippings until they boil.
- 2
Stir in the flour.
- 3
Stir in the broth.
- 4
Cook on low, stirring, until it thickens.
- 5
Add more broth if it is too thick.
- 6
Salt, pepper, and spices to taste.
- 7
The video did not name those spices or say how much.
- 8
Lay one crust in the dish.
- 9
Add a layer of leftover turkey, thawed frozen vegetables, and the potato cut into small blocks.
- 10
He said one potato is enough for two pies, so this pie uses half of one.
- 11
Add more turkey.
- 12
The video did not say how much turkey or how many vegetables.
- 13
Lay the second crust on top.
- 14
Cut slits.
- 15
Seal the edge with a fork.
- 16
Cover the edge with foil.
- 17
Bake at 400°F for 20 minutes.
- 18
Take the foil off and bake 5 to 10 minutes more, until the top is brown and the filling bubbles.
- 19
Let it cool before you cut it.
Cook's notes
The same pie can be made with leftover chicken.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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