Happy Wednesday friends! Well, I may have gone a little overboard with the turkey this year(but who doesn’t?). I bought a 15 pounder even though I was cooking for just the two of us. I don’t know about you, but I love being able to have a turkey and cranberry sandwich the next day. This year we had more than our share of turkey to use up. Now it’s time to put those Thanksgiving leftovers to good use with this easy Turkey Pot Pie Recipe! Talk about ultimate comfort food!
Use leftover turkey and frozen vegetables in this Easy Turkey Pot Pie recipe for a quick dinner!
I found a new favorite way to use up all that leftover turkey with these individual turkey pot pies. And seriously, how can anyone resist pot pie? It’s comfort food at it’s best! Who remembers those awful frozen pot pie dinners with the flaky crust. Unfortunately, I had my share of those growing up for a quick meal before running out the door with friends. I promise you, there is nothing frozen or pre-made about this turkey potpie!
I love finding new ways to make traditional comfort foods healthier. The topping for this dish is made using protein pancake mix. I can still remember my mom using Bisquick when I was kid. Sorry mom, but I ditched that one years ago! For this recipe, I used Stack’D Original Buttermilk Protein Pancake Mix. Feel free to substitute by using your favorite brand, just make sure it’s plain or a buttermilk based version. By using, pancake mix for your topping, there’s no need to buy a store bought crust or even make your own. Trust me, you won’t even notice the difference! To keep the preparation even easier, I used a frozen bag of mixed veggies. If you have leftover veggies like carrots, peas. corn and green beans, feel free to use those.
If you haven’t yet played with ramekins, I highly suggest you do. You can do so many things with them. I found all of mine at Home Goods for super cheap and they are AWESOME! I just love the idea of everyone having their own individual turkey pot pie to enjoy! No ramekins, no worries. This would also work just as well in a 9 inch casserole dish.
You could easily opt the turkey out for chicken, too, and it would just as tasty! Let’s be honest here; anything is delicious in a mini pot pie! So on with the recipe! Enjoy!
- 3 cups leftover shredded turkey(or chicken)
- 1 TBS olive oil
- 12 oz bag frozen mixed vegetables(or leftover mixture of carrots, peas, green beans and corn)
- 1 tsp. dried thyme
- 1 tsp. dried onion
- ¾ cup unsweetened almond or cashew milk(can also use non-fat milk)
- ¼ cup arrowroot powder or corn starch
- 14 oz can low-sodium turkey or chicken broth
- 1 cup Stack'D Protein Pancakes -Original Buttermilk(sub with any plain or buttermilk protein pancake mix)
- ¼ tsp dried parsley
- 1 cup water
- 1 egg
- salt and pepper, to taste
- Preheat the oven to 375°F.
- Lightly grease your ramekins or casserole dish and set aside.
- Heat the oil in a frying pan over medium heat.
- Add the frozen vegetables, spices(thyme and onion), cook until tender, about 5 minutes.
- In a bowl, mix the milk and arrowroot powder together very well.
- Pour the chicken broth into the pan with the vegetables, then quickly stir in the arrowroot slurry. Cook until the sauce thickens, about 2-3 minutes.
- Add the turkey and season to taste with salt and pepper.
- Make your topping:
- In a large bowl, combine pancake mix, egg, water, dried parsley, salt and pepper.
- Mix until well combined.
- Transfer the turkey filling to each ramekin or casserole dish.
- Top the ramekins or baking dish evenly with the pancake batter.
- Bake uncovered for about 35 minutes or until nice and golden on top.
For more comfort food inspiration, try these: