This Healthy Leftover Turkey Pot Pie with Stuffing Crust is just 268 calories for a big serving. And can be made with 3 different crusts (stuffing, mashed potatoes, or traditional crust). So no matter what leftovers you have, you can enjoy this Low Calorie Holiday Leftover Casserole.
Everything You’ll Need
- 2 tablespoons butter
- 1 onion
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 cup unsweetened almond milk
- 2 cups chicken broth
- 1 (12-oz) bag frozen mixed vegetables
- 2 cups shredded cooked turkey
- 2 cups Low Calorie Stuffing (or leftovers)
Healthy Leftover Turkey Pot Pie with Stuffing Crust
Low Calorie Turkey Pot Pie Meal Prep and Storage
Meal Prep
- Prep – Assemble the holiday leftover casserole.
- Cover – Cover with plastic wrap, or a casserole lid.
- Refrigerate or Freeze – Will hold for 4 days in the fridge. And in the freezer for 1 month.
- Cook – Defrost overnight in the fridge if frozen. Uncover and cook as directed below (you can print out the recipe card and tape it to the top).
Leftover Storage
- Cook – Cook as directed below.
- Individual or Family Servings – Add one serving (2 cups) to a container for single serve. Or as many servings as you need for the full family for family servings. Cover and store for later.
- Refrigerate or Freeze – Will hold for 4 days in the fridge. And in the freezer for 1 month.
- Reheat – Defrost in the fridge if frozen. Bake in a 350 degree oven for 20 minutes, or the microwave for 3 minutes.
Low Calorie Holiday Leftover Casserole Recipe
More Low Calorie Holiday Leftover Recipes:
Healthy Turkey Pot Pie with Stuffing Crust
Ingredients
- 2 tablespoons butter
- 1 onion minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 cup unsweetened almond milk
- 2 cups chicken broth
- 1 (12-oz) bag frozen mixed vegetables
- 2 cups shredded cooked turkey
- 2 cups Low Calorie Stuffing or leftovers
Instructions
- Preheat the oven to 425 degrees and place a pie pan (or a 9×9 casserole dish) on a rimmed baking sheet to catch any spillage.
- Heat a large sauce pan over medium heat. Add in the butter, onion, salt, and pepper.
- Once the butter is melted, add in the flour and mix well. Cook for 5 minutes until the onions soften.
- Add in the almond milk, and whisk well. Then add in the broth and cook for 5 minutes, stirring often, until the sauce has thickened and coats the spoon.
- Add in the frozen vegetables and turkey, cook for an additional 5 minutes.
- Scoop the pot pie mixture into the pie pan, and spoon the stuffing over the top.
- Add the pot pie to the oven and bake for 35 minutes, until the stuffing crust is golden brown and the filling is bubbling.
- Move the pot pie to a cooling rack or countertop and cool for 10 minutes before serving(helps the sauce thicken).
- Scoop onto plates or in bowls and serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Turkey Pot Pie
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