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.

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