Shepard’s Turkey Pie: Thanksgiving Leftovers

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Shepard’s Turkey Pie: Thanksgiving Leftovers

2 Onions, sliced
2 tbsp Vegetable oil
4 c Chop. cooked turkey / chicken
1/4 c Whole wheat flour
2 c Chicken stock or broth
2 c Sliced steamed carrots
2 c Diced tomato or canned peeled
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
6 Potatoes, cooked, mashed

In a large saucepan, sauté the onions in the oil for 5 minutes.
Add the turkey (or chicken). Sprinkle in the flour, stir to blend.
Add the chicken stock, carrots, tomatoes, thyme, and rosemary.
Cook over medium heat until thickened. Pour into a lightly oiled
3-quart casserole. Spread the potatoes over the top.
Bake in a 375 F oven for 20 to 30 minutes, or until browned.

Submitted by Mark W.

About Liss 4018 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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