Turkey Potpie is a perfect solution for Thanksgiving dinner leftovers

Add some vegetables and a bought pie crust to your leftover turkey for this quick and easy Turkey Potpie. I find potpies on the menus of many restaurants. They’re warm and inviting and a great way to use leftover turkey. This pie can also be made with rotisserie chicken or other cooked poultry. This is a one-dish meal. It has the meat, vegetables and starch all in one and it takes only 25 minutes to make. If you like, open a washed ready-to-eat bag of salad to go with it.

HELPFUL HINTS:

› Use any type of sliced mushrooms.

› Instead of a pie crust, you can just sprinkle the top of the pie with seasoned breadcrumbs.

› If you don’t have turkey leftovers, use any type of cooked turkey or chicken.

› If your dried tarragon is over 6 months old or looks gray, it’s time for a new bottle.

COUNTDOWN:

› Heat oven to 400 degrees.

› Prepare pie ingredients.

› Make pie.

SHOPPING LIST:

› To buy: 1 package frozen diced onion, 1 package frozen diced green peppers, 1 package frozen peas, 1/4 pound sliced baby bello mushrooms, 1 jar dried tarragon, 1 jar/can sliced sweet pimentos, 3/4 pound cooked turkey breast and 1 small package ready-to-bake pie crust.

› Staples: canola oil, flour, fat-free, low-sodium chicken broth, salt and black peppercorns.

Turkey Potpie

2 teaspoons canola oil 1 1/2 cups frozen diced

onion

1 1/2 cups frozen diced

green pepper

1/4 pound sliced baby bello mushrooms

(1 3/4 cups) 2 tablespoons flour

1/2 cup fat-free, lowsodium chicken broth 1 tablespoon dried

tarragon

1 cup frozen peas

1/2 cup canned, sliced, sweet pimentos, drained

Salt and freshly ground

black pepper

2 1/2 cups cooked turkey breast, skin and bones removed 1 ready-to-bake pie crust

Heat oven to 400 degrees. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, green pepper and mushrooms. Saute 5 minutes. Add the flour, mix it with the onion, pepper and mushrooms, and add the chicken broth. Simmer to thicken about 1 minute.

Mix the tarragon, peas and pimentos into the sauce. Add salt and pepper to taste. Mix well, and remove from heat.

Cut the turkey into bitesize pieces, and place in a deep oven-proof pie dish or a souffle dish 7 to 8 inches in diameter. Pour the sauce over the turkey, and mix well. Place the pie crust over the top, and cut around edge of dish to remove extra crust. Prick the crust with a fork in several places. Bake for 20 minutes. Serve immediately. Yield 2 servings.

Per serving: 582 calories (33 percent from fat), 21.4 g fat (6.2 g saturated, 3.4 g monounsaturated), 100 mg cholesterol, 50 g protein, 54.4 g carbohydrates, 7.3 g fiber, 424 mg sodium — Recipe by Linda

Gassenheimer