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Leftover Turkey Potpie

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It’s one of those nights when I’m super busy, but want to be lazy (HAHA). I woke up today in a great mood. I took hubby to 2 appointments, got home and ate lunch, did a little homework, worked out, got out some stuff for dinner, and now I’m sitting here waiting for Coop to get home and I’m typing this post.

I seen these Harry Potter shoes on Facebook. Anyone a fan? I’ve loved Harry Potter forever. It’s one of my favorites besides the movie called Overboard. Anyway, I came a smidge from buying them. Then I thought about it and decided hubby might literally have a heart attack since I just bought my niece tons of stuff. I can’t wait for her to get them. She’s probably the cutest baby girl I ever did see!

About this recipe…it’s not diet friendly. I wrote this recipe down and when I did, I wrote down the nutritional values. It’s 566 calories, with 32g fat, 19g protein, 51 carbs, 3g fiber. This thing serves 6. To make it more healthy I try to make side veggies and make this serve more with the veggies. I’d like to explore skipping the crust and making a whole wheat crust which would make it even more healthy. The other thing you could do is eliminate some crust. Instead of two, only use a top crust. I know it sounds weird, but it totally works.

2 cups mixed veggies

1/2cup thin sliced celery

5 tablespoons plus 1 teaspoon butter

1/3 cu chopped onion

1/3 cup flour

3/4 teaspoon salt

1/2 teaspoon black pepper

1.4 teaspoon celery seeds

1/4 teaspoon onion powder

1/4 teaspoon Italian Seasoning

1 cup chicken broth

2.3 cup milk

2 cups turkey meat

1 package with 2 pie crusts

Preheat oven to 425 degrees. Put the mixed veggies  and celery in a sauce pan. Cover with water and bring to boil. Reduce heat and simmer until celery is tender. Drain.

Melt butter in saucepan over medium heat. Cook onion until translucent. Stir in flour, salt, pepper, celery seeds, onion powder, and Italian seasonings. slowly add broth and milk. Whisking. Bring to simmer. Cook until thickened. Stir in veggies and turkey off heat.

Line a 9 inch pie plate with on crust. Spoon in mixture. Moisten the rim with water and set the remaining crust on top, pinching edges. Cut small slits into the top with sharp knife. To have a nice brown crust, brush the top with water thinned egg yolks. Bake until brown and bubbly. About 30-35 minutes. If browns too quick tent with foil Cool for 10 minutes. Can double it and freeze a second pie for later. If you do this bake a frozen pie straight 350 degrees.

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