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.
Recipe Inspired by Lori Zanini's Diabetes Cookbook
3each celery stalksdiced
2cupscooked turkey breast meatchopped
1 1/4cupsturkey gravy
1cuplow sodium chicken stock divided
1 cupwhite whole wheat flour
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 8x8-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.
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.