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1 mediumpotato, peeled, diced
2 cleftover turkey, shredded into bite-sized pieces
2 cfrozen mixed vegetables
1/3 cminced onion
10 oz98% fat-free cream of chicken soup
1 tsppoultry seasoning
·salt and pepper to taste
1refrigerated pie crust
How to Make Light Leftover Turkey Pot Pie
- Preheat oven to 350 degrees.
Coat a deep-dish pie pan with cooking spray.
Boil the diced potato until firm and drain all water.
- In a large bowl, mix together the leftover turkey, mixed vegetables, potato, onion, soup, poultry seasoning, salt and pepper. Pour into the pie pan.
- Place crust on top of mixture, cut to fit the flute the edges.
Brush lightly with egg wash.
- If desired, make decorative leaves to top the pie by cutting autumnal shapes from the remaining pie crust with cookie cutters. Place on top of crust and brush with egg wash again.
- Bake for 45 minutes.
Let rest for 10 minutes before serving.