After Thanksgiving left overs can get boring real fast unless you're ready with some fabulous ways to use them up so you're family won't complain. I love left overs, saves me from another day of thinking up what to make for my family of five. And I would be perfectly happy just eating the same Thanksgiving left overs without having to reinvent the wheel. But with three picky kids and hubby, serving up the same old Thanksgiving left overs will just not work. 

One way to use left over turkey is to make it into a fabulous pot pie of course. But often pot pies are full of calories and fat from the crust itself. By just eliminating the bottom crust you can save some calories for later. Especially if you have any pumpkin pie or apple pie left overs! 

You'll not even notice the missing bottom crust in this hearty and filling meal. Just serve it up in a bowl with a nice top piece of crust and you'll be satisfied. Even my picky children love this recipe! 

Other turkey left over recipes include Turkey Enchiladas and Slow Cooker Turkey and Rice Soup!

This recipe includes the link to the whole wheat pie crust which in fact makes 2 crusts. SO if you really feel you can't do without the bottom crust just add that into you casserole dish first before adding the filling. Then just follow the rest of the recipe for your perfectly delicious left over meal that  no one in the family will complain about!

See Also

Stocking Your Pantry

Understanding Alternative Sweeteners

4 Steps to Become Sugar-Free

Ingredients

• 5 cups low sodium chicken broth
• 3 cups diced carrots
• 2 cups diced potatoes
• 2 tablespoons olive oil
• 1 cup diced onion
• 3 tablespoons whole wheat flour
• 1/3 cup milk
• 1 cup diced celery
• 3 cups cooked diced turkey
• 1 cup frozen peas
• 1/2 cup fresh chopped parsley
• 1 Whole Wheat Prepared Pie Crust
• 1 egg white

• Prep Time: 20 minutes
• Cook Time: 25 minutes

• Total Time: 45 minutes
• Yield: 8

Preparation

Preheat your oven to 425 degrees. Place broth, potatoes and carrots in a large Dutch oven or heavy stock pot and bring to a boil. Cover and simmer over medium heat until veggies are tender. In a large skillet heat oil and cook onion until translucent. Sprinkle flour over onion and stir until onion is coated. Add the onion and flour mixture to the Dutch oven with the other vegetables. Pour in the milk and stir together.

Continue to stir, uncovered, until mixture thickens, about 15 minutes. Once thicken stir in the turkey, peas and parsley and salt and pepper to taste. Transfer this filling to a large buttered 2 quart casserole dish. Lay prepared pie crust over the vegetables. Brush egg white over the crust and bake 25 minutes or until golden brown. Cool slightly before serving.