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Classic Turkey Pot Pie

What should you do with those Thanksgiving leftovers? Make a turkey pot pie, of course.
  Butter 1⁄4 Cup (4 tbs) (1/2 Stick)
  Sweet onion 1 Large
  Chopped potatoes 1 Cup (16 tbs)
  Cooked cranberries 1 Cup (16 tbs)
  Fried okra 1⁄2 Cup (8 tbs)
  Carrots 1⁄2 Cup (8 tbs)
  Corn 1⁄2 Cup (8 tbs)
  Stuffing 1 Cup (16 tbs)
  Leftover turkey 5 Cup (80 tbs)
  Cream of broccoli soup 2 Can (20 oz)
  Water 1 Cup (16 tbs)
  Sage 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Pillsbury pie crust 14 Ounce (1 Box)
  Egg 1

Put butter in a large pot and add finely chopped onion. Saute until translucent. Add chopped potatoes, drained cranberries, fried okra, carrots, corn, stuffing, turkey, soup and spices. Let simmer for 30-45 minutes until flavors and spices are blended well and potatoes are soft. Take pot off stove and let cool. Unroll one of the pie crusts and place in a deep-dish pie plate and fill with turkey mixture to just below the rim. (You could also try making individual pot pies.) Cut the second crust into 1-inch strips and weave into a pie topping on top of filling in pie plate. Bake at 325degrees for 35 minutes until crust is a golden brown. Cool and serve
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Recipe Summary

Main Dish
Poultry, Turkey
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
When the thanksgiving leftovers are there, you could make best use of them by making a delicious pot pie! And Ken does just that by creating this pie! See the video for more!

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Average: 3.9 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1174 Calories from Fat 483

% Daily Value*

Total Fat 56 g85.8%

Saturated Fat 21.9 g109.4%

Trans Fat 0 g

Cholesterol 232.3 mg77.4%

Sodium 1818.6 mg75.8%

Total Carbohydrates 106 g35.2%

Dietary Fiber 7.8 g31.1%

Sugars 7.4 g

Protein 64 g128.2%

Vitamin A 68.1% Vitamin C 20.2%

Calcium 11.4% Iron 30.8%

*Based on a 2000 Calorie diet

Classic Turkey Pot Pie Recipe Video