Leftover turkey? Then this Healthy Turkey Pot Pie is the perfect recipe for you! Made with many staples from your Thanksgiving spread, it’s an easy (and healthy) way to enjoy them (or freeze) for a quick, hearty meal later on.
Why You Need to Make this Healthy Pot Pie ASAP
You have a pound of leftovers staring you in the face every time you open the fridge but you’re tired of the same ole’ turkey sammie. I feel you, and truthfully sometimes I even need a break from turkey for a few days! Yep, I said it.
But, I’ll be the first to admit I HATE WASTING FOOD! So, this Healthy Turkey Pot Pie came to life because not only does it freeze oh so well, but it uses up many of those Thanksgiving staples you have on hand and doubles as meal prep for a few weeks from now when you have zero energy to cook!
Whether you enjoy it tonight with a side salad with my miso dressing or freeze for later, I promise your entire crew will love this!
What You Need to Make this Leftover Turkey Pot Pie
Keep these ingredient tips in mind to make this with what you have on hand!
- chopped cooked turkey: swap in chicken or alternative protein of choice. If you’ve a vegetarian, ground crumbles work well in here too.
- carrots, celery, onion: while these are staples in my kitchen this time of the year, if you’ve got green beans, Brussels sprouts, etc., toss in whatever else you have on hand. the more veggies, the merrier.
- chicken stock: use turkey stock, broth, or whatever stock or broth you have on hand. I prefer the low to no sodium options.
- spices: dried sage, thyme, rosemary, and parsley are some of my favs, but feel free to use traditional garlic and pepper too.
- veg oil: you can swap for canola oil or use olive oil, just note the potent olive flavor will be a bit stronger.
- wheat flour: I like the white whole wheat flour for the extra nutrition wheat flour provides, but feel free to use your flour of choice. Gluten-free also works well in here too.
- gravy: I used the dairy free gravy we had made for our turkey that had dairy free butter, chicken stock, spices, and flour, but feel free to use whatever type you have on hand or prefer to buy. You can also use my recipe for rosemary gravy here!
How To Make Turkey Pot Pie
It’s so easy, I swear!
First, preheat the oven to 350 degrees F and sauté a tablespoon of oil with your veggies and spices.
Then, stir in your cooked turkey, gravy, and 1/3 cup of broth. Set aside.
Prepare the pot pie dough by mixing the baking powder with the flour, then adding in the oil and broth.
Evenly spread the turkey mixture on the bottom of a pan, then add the dough for the pot pie on top. Use the back of a spoon or a spatula to make it evenly distributed on top.
Place in oven and bake for 28 to 30 minutes.
When your Healthy Turkey Pot Pie is finished, the top should be golden brown the vegetables tender to the bite!
If serving immediately, portion onto plates and serve with a little extra gravy!
I love the flavor of rosemary so tossed a few sprigs on top, but that is completely optional! Regardless, dive into this pillowy soft biscuit on top with the creamy comfort of your Thanksgiving classics underneath!
Recipe Tips + Notes
Here are a few quick tips to keep in mind as you make this recipe!
- If you have a pretty dry turkey, it’s best to add an additional 1/2 cup of broth to the gravy before you mix into the sautéd veggies. This will allow the bottom layer to be a bite more creamy.
- To increase the recipe, simply double the portions of ingredients to yield 12 servings.
- To store in the refrigerator, let it cool and place in an airtight container. Best when eaten within 3 to 4 days. To reheat, place desired portion on a microwave safe plate or bowl and microwave in 35 second intervals until internal temperature is 165 degrees F.
- To freeze, let Turkey Pot Pie cool completely, then store in an airtight container. Label and date, then use within 3 months.
Other Leftover Recipes To Make With Leftover Thanksgiving Food
If you liked this recipe, then you will love these with your leftover Thanksgiving food!
Turkey
Sweet Potatoes
Cranberry Sauce
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Healthy Turkey Pot Pie
Equipment
- Recipe Inspired by Lori Zanini's Diabetes Cookbook
Ingredients
- 1/3 cup canola oil
- 1/4 small white onion diced
- 3 each celery stalks diced
- 2 each carrots diced
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspon dried parsley
- 2 cups cooked turkey breast meat chopped
- 1 1/4 cups turkey gravy
- 1 cup low sodium chicken stock divided
- 1 cup white whole wheat flour
- 2 teaspoons baking soda
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the onion, celery, and carrot. Cook for about 5 minutes, or until soft. Add in the spices and stir.
- Stir the turkey, gravy, and 1/3 cup of broth into the skillet. Set aside.
- Mix the baking powder and salt into the flour, then add remaining oil and broth until a thick dough is formed.
- Fill an 8×8-inch square pan with the turkey and gravy mixture.
- Spread the flour dough over the top to create an even layer.
- Bake until crust is lightly golden, about 30 minutes.
- Let sit 10 minutes before serving.
- Enjoy warm or store in the refrigerator for 3 days, or freeze once cooled to enjoy within 3 months.
Notes
- If you have a pretty dry turkey, it’s best to add an additional 1/2 cup of broth to the gravy before you mix into the sautéd veggies. This will allow the bottom layer to be a bite more creamy.
- To increase the recipe, simply double the portions of ingredients to yield 12 servings.
- To store in the refrigerator, let it cool and place in an airtight container. Best when eaten within 3 to 4 days. To reheat, place desired portion on a microwave safe plate or bowl and microwave in 35 second intervals until internal temperature is 165 degrees F.
- To freeze, let Turkey Pot Pie cool completely, then store in an airtight container. Label and date, then use within 3 months.
Nutrition Per Serving
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