You’ll also love this healthy turkey and wild rice salad, another terrific way to use up leftover Thanksgiving foods before they go to waste.
Recipe: Turkey or Chicken Pot Pie
Use leftover meats for this healthy version of turkey or chicken pot pies.
- 1 pkg. (2 crusts) refrigerated 9-inch pie crusts, or make your own crusts
- 2 Tbsp. butter
- 1/2 yellow onion, diced
- 2 large carrots, peeled and cut into 1/4-inch cubes
- 2 potatoes (white or russet), peeled and cut into 1/4-inch cubes
- 2 stalks celery, thinly sliced
- 1/2 cup frozen peas
- 10 3/4 oz. condensed reduced-fat cream of chicken soup (or use cream of mushroom soup)
- 1 cup cooked turkey, chicken or extra-firm tofu, diced
- 1/4 cup water
- Preheat the oven to 375 degrees. If the pie crusts are frozen, set them out to soften (if they don’t soften in time, warm them in the microwave for about 15 seconds.)
- In a stockpot, melt the butter over medium-high heat. Add the onions, carrots, potatoes and celery. Cook, partially covered, until softened, about 5 - 8 minutes. (The vegetables in this recipe retain some crunch after the pie is cooked. If you like your veggies soft, cook them for a few extra minutes.)
- Add the peas, soup, turkey (or chicken or tofu) and the water to the pot. Simmer it gently for a few minutes while you prepare the crust. Line a pie plate with 1 pie crust. Add the filling mixture and top it with the remaining pie crust. Cut slits in the top, pinch the sides of the crusts together, and trim the excess with a paring knife or scissors. Place the pie on a baking sheet (to help catch spills) and bake it for 30 minutes until the crust is lightly browned. (Meanwhile, prepare the biscuits.) Remove the pie from the oven and allow it to cool for a few minutes before serving.