Can you believe it…? I STILL have meat in my freezer that’s leftover from Christmas, y’all! The turkey has now OFFICIALLY been all used up. (Though there is still plenty of ham socked away. - Someone buy me a deep freezer please and stop this madness!) With all this meat still taking over my freezer, I’m still working on coming up with delicious ways to use it all up.
So far… it’s been in a quiche, which is one of my favorite ways to use up leftovers. Another fun way is… pot pie! Even though I’m a southern girl, I don’t think I ever had a homemade pot pie. And now that I’m an adult and sticking with this healthier lifestyle, this Skinny Leftover Turkey & Mushroom Pot Pie is as close as we’re going to get!
I based this leftover redo off of the Skinny One-Pan Chicken Pot Pie that I made some time back now. The idea is for more of a ‘crustless’ style pot pie. Where the little bit of ‘crust’ involved is made with phyllo dough for a lighter, better-for-you, bit of crust just on the top of the pie.
One of the best things about this pie, is how versatile it is. I used frozen veggies that I had on hand. Peas, carrots, and broccoli. But anything you like, will probably work out just as well. With how quickly this pot pie comes together, it makes for a great weeknight dinner.
You could probably even get away with making this ahead of time to have ready to pop in the oven and cook. The reheat on this isn’t so bad either. Though I would definitely recommend reheating in the oven as opposed to the microwave, if possible.
TheSkinnyFork.com An easy one-pan pot pie that's made quickly and easily with leftover turkey breast and mixed vegetables. Lightened up and perfect for a better-for-you take on a traditional pot pie! Prep Time: 15 Minutes • Cook Time: 25 Minutes
Servings: 8 • Serving Size: About 1 Cup • Calories: 213 • Fat: 9 g • Saturated Fat: 4 g • Carb: 17 g • Fiber: 2 g • Protein: 15 g • Sugar: 2 g • Sodium: 163 mg
• 1/2 C. Chopped Onion
• 2 Celery Stalks, Chopped
• 2 Garlic Cloves, Minced
• 1/4 C. All-Purpose Flour
• 1/4 C. Light Butter
• 1 C. Reduced Fat Milk
• 1/2 C. Reduced Sodium Chicken Broth
• 3 C. Frozen Mixed Vegetables
• 1 C. Chopped Mushrooms
• 2 C. Cooked Leftover Turkey Breast, Cubed
• 1/2 Tsp. Seasoning
• 4-5 Phyllo Dough Sheets
• Extra Virgin Olive Oil
• Salt & Pepper to Taste
Directions:
Preheat the oven to 375 degrees F.
Heat a large cast iron dish or oven safe pan over a medium-high heat.
Sauté the 1/2 C. onion, 2 chopped celery stalks, and 2 garlic cloves until tender and onions are translucent; remove from the skillet and set aside.
Reduce the heat to medium and add in 1/4 C. light butter and allow to melt.
Add in the 1/4 C. flour and whisk constantly to create your roux.
Slowly add in the 1 C. milk and 1/2 C. unsalted chicken stock while still whisking.
Simmer the sauce for about 5 minutes or until it has thickened into a creamy sauce.
Add in the onion mixture along with the 3 C. thawed frozen veggies, 1 C. chopped mushrooms, 2 C. cubed turkey, 1/2 Tsp. seasoning, and salt & pepper to taste.
Stir and allow to simmer for another 5 minutes or so to heat through.
Remove from the heat and quickly layer the phyllo sheets over the pot pie mixture; brushing some of the olive oil in between each sheet.
Make sure all of the edges are tucked in so that there is no over-hang of phyllo dough.
Place the pan into the oven and bake for 20-25 minutes or until the dough is golden brown.
Once done, remove from the oven and enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free
