Leftover Turkey Pot Pie
If you’re roasting a delicious turkey for Christmas or New Year’s Day this year, you’ll likely have leftovers and be left wondering how to repurpose those leftovers into a brand new meal. This Leftover Turkey Pot Pie recipe gives tired leftovers a comfort food makeover and the recipe is very low sodium so it’s also a healthy twist. It tastes delicious, it’s incredibly easy to make, and it’s packed with protein and vegetables.
- 2 cups leftover turkey breast, shredded
- 1 can 25% Less Sodium Campbell’s Cream of Mushroom Soup
- 1 can No Salt Added Veg-All (or you can use your leftover vegetables from your holiday meal)
- 2 frozen pie crusts
- Thaw your pie crust for about an hour so that you can work with it.
- Shred your turkey breast and place in a large mixing bowl.
- Pour the remaining ingredients in the bowl with the turkey and mix thoroughly.
- Pour mixture into lower pie crust.
- Remove the other pie crust from the tin and gently place it over the mixture.
- Crimp the outer edges of the pie crusts together to seal in the mixture.
- Cut an X into the middle of the upper pie crust to vent while cooking so the mixture won’t seep out the sides.
- Bake according to pie crust instructions since everything inside only needs to be warmed up.
This delicious, low sodium dish is easily customizable and is a comfort food that your family will ask for again and again. If you love this leftover recipe idea, be sure to check out all of our low sodium recipes because there are more like this there. Like us on Facebook for daily recipe ideas, and be sure to subscribe to our site so that you don’t miss a single recipe. Bon appetit!