Description
A cozy, healthier pot pie made with leftover turkey, tender vegetables, warm herbs, and a light biscuit-style topping. Perfect for weeknights, meal prep, or using up holiday leftovers.
Ingredients
Scale
- 1/3 cup canola oil
- 1/4 small white onion, diced
- 3 celery stalks, diced
- 2 carrots, diced
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 cups cooked turkey breast, 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 carrots. Cook about 5 minutes until soft. Stir in the herbs.
- Add the turkey, gravy, and 1/3 cup of broth. Stir and set aside.
- In a bowl, mix the flour, baking soda, and salt. Add remaining oil and broth, stirring until a thick dough forms.
- Spread the turkey mixture into an 8×8 inch pan.
- Drop the dough across the top and spread gently into an even layer.
- Bake about 30 minutes until the crust is golden.
- Let rest 10 minutes before serving.
Notes
If the turkey feels dry, add 1/2 cup more broth to the filling. Double this recipe to make 12 servings. Refrigerate up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg