Turkey Pot Pie

Turkey Pot Pie
AuthorKevin Petrizio
Rating

What to do with all of the Thanksgiving leftover turkey? Why not make a simple version of a turkey pot pie. Feel free to substitute your favorite veggies for the ones that I use. Also, beef and chicken work well in this recipe. For a beef pot pie, exchange the sage for 1/4 teaspoon of thyme.

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Yields2 Servings
 12 oz Turkey breast(Cooked) Use 2 servings on your plan
 1 cup Celerydiced fine
 1 cup Carotdiced fine
 1 cup Oniondiced fine
 1 cup Turnipdiced fine
 2 cups Homemade chicken broth.Simply boil a few chicken breasts in 4 cups of water with Mortons lite salt and pepper. Freeze what you don't use.
 6 Saltine unsalted crackers
 2 Slice of 50 Cal. or less bread(toasted) - use one slice for each serving
 2 tsp Olive oil
 2 tsp Butter
 ¼ tsp Morton's Lite Salt
 1 Pepperto taste
 1 Garlic Powderto taste
 ¼ tsp Sageto taste
1

Toast 2 slices of your bread, one for each serving. Set aside.

2

Place 6 Saltine crackers into a zip top bag and crush with a rolling pin. You are looking for a powder consistency. Set aside

3

In a medium size skillet, soften the veggies with the butter and olive oil over medium-low heat. Add 1/8 teaspoon Morton's Lite Salt. This should take about 7-10 minutes depending on the size of your pieces. If the pan looks dry add 1/2 cup of the chicken broth to the skillet.

4

When the veggies are soft, add in the cracker powder and stir well. Try to moisten all of the powder with the liquid in the pan.

5

Add 1 cup of the chicken broth and bring to a simmer. The chicken broth should thicken when the mixture boils. Add in the turkey at this point.

6

Let simmer about 2-3 minutes. If the consistency looks dry add more of the chicken stock. If too wet, just allow it to simmer for a few more minutes.

7

Taste and adjust seasonings.

8

Measure out 2 cups per serving and add to a bowl. Place the toast on top and enjoy

This recipe makes 2 servings

Count each as -- 1 Protein -- 2 Veggies -- 1 Fat -- 1 Starch

Ingredients

 12 oz Turkey breast(Cooked) Use 2 servings on your plan
 1 cup Celerydiced fine
 1 cup Carotdiced fine
 1 cup Oniondiced fine
 1 cup Turnipdiced fine
 2 cups Homemade chicken broth.Simply boil a few chicken breasts in 4 cups of water with Mortons lite salt and pepper. Freeze what you don't use.
 6 Saltine unsalted crackers
 2 Slice of 50 Cal. or less bread(toasted) - use one slice for each serving
 2 tsp Olive oil
 2 tsp Butter
 ¼ tsp Morton's Lite Salt
 1 Pepperto taste
 1 Garlic Powderto taste
 ¼ tsp Sageto taste

Directions

1

Toast 2 slices of your bread, one for each serving. Set aside.

2

Place 6 Saltine crackers into a zip top bag and crush with a rolling pin. You are looking for a powder consistency. Set aside

3

In a medium size skillet, soften the veggies with the butter and olive oil over medium-low heat. Add 1/8 teaspoon Morton's Lite Salt. This should take about 7-10 minutes depending on the size of your pieces. If the pan looks dry add 1/2 cup of the chicken broth to the skillet.

4

When the veggies are soft, add in the cracker powder and stir well. Try to moisten all of the powder with the liquid in the pan.

5

Add 1 cup of the chicken broth and bring to a simmer. The chicken broth should thicken when the mixture boils. Add in the turkey at this point.

6

Let simmer about 2-3 minutes. If the consistency looks dry add more of the chicken stock. If too wet, just allow it to simmer for a few more minutes.

7

Taste and adjust seasonings.

8

Measure out 2 cups per serving and add to a bowl. Place the toast on top and enjoy

This recipe makes 2 servings

Count each as -- 1 Protein -- 2 Veggies -- 1 Fat -- 1 Starch

Turkey Pot Pie
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