Healthy Leftover Turkey Pot Pie

Raise your hand if you have a heaping amount of turkey leftovers from Thanksgiving. Yeah, I know... I have both hands AND a leg up. Of course that turkey is delicious the first and second time around, but I think I would probably scream if I had to eat another turkey sandwich. Who's with me?

Well don't you worry your pretty little heads, I have a delicious and super healthy alternative!

After browsing through cookbooks and the internet, I was inspired to turn a deep southern comfort food into a healthy guilt-free dish we all can enjoy. After combining several recipes and making healthy swaps, I have finished my masterpiece.

Trust me, you could fool your friends, family, and even your significant other with this dish. It's veggie filled, low fat, packed with fiber and protein, and hits the spot! The best part? It took me 5 minutes to make the whole dish!


{ Healthy Leftover Turkey Pot Pie }

{photo via}

Ingredients

- 1 bag of mixed frozen veggies partially (corn/peas/carrots/green beans combo)
- 1 can of  green beans
- 1/2 teaspoon of minced garlic (I used pre-minced jar garlic)
- 2 cups lean cooked turkey cubed (you can sub chicken)
- 98% fat free cream of chicken soup
- 1/2 cup skim milk
- salt & pepper to taste
- pre-packaged pie crust (feel free to make your own - I was in a hurry!)
- 9" pie pan


Directions:

1) Pre-heat oven to 400 degrees.

2) In a bowl, combine all veggies, garlic, turkey, soup, and milk.

3) Season the mixture with a generous amount of pepper and a little salt (optional).

4) Pour the filling mixture in an ungreased pie pan.

5) Roll out your pie crust to top the filling. be sure to carefully seal the side by pinching dough to pie pan. Cut several slits in the center of the pie for steam to escape.

6) Bake for 40 - 45 minutes until crust is a light golden color.

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I tinkered around with this recipe , and we both thought it was the best thing that ever happened to leftover turkey. Now it's a monthly staple for a quick and easy dinner!


Bon Appetit!