Low Calorie Holiday Leftover Casserole
This Healthy Turkey Pot Pie with Stuffing Crust is just 286 calories for 2 cups, and so easy to make with holiday leftovers. Lower the Sodium - To lower the sodium, remove the salt from the recipe and use low sodium broth. Make a Crust - If you don't have leftover stuffing, you can use mashed potatoes, or click here for my Low Calorie Pot Pie 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 9x9 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
Serving: 2cupsCalories: 286kcalCarbohydrates: 12.9gProtein: 25.2gFat: 11.1gSaturated Fat: 5.1gCholesterol: 68mgSodium: 1002mgPotassium: 537mgFiber: 4.3gSugar: 1.6gCalcium: 111mgIron: 8mg
Tried this recipe?Let us know how it was!