Recipe for Leftover Turkey Breast Pot Pie in Instant Pot
- 1½ cup Better Than Bouillon chicken broth
- 4 cups peeled and cubed potatoes
- 1½ cup shredded carrots
- 1 medium minced onion
- 2 celery minced stalks
- 2 cups cooked turkey
- 1 tsp seasoned salt
- ½ tsp pepper
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- 1 tsp minced garlic
- 1 cup peas, frozen
- ¾ cup heavy cream or half and half **
- 4 tbsp butter
- 4 tbsp flour
Combine butter and flour.
Add the broth, potatoes, carrots, celery, onion, garlic, and spices to the Instant Pot.
Cook on Manual HIGH for 5 minutes. NPR 5
Add frozen peas (This is important to bring the temp down so the milk does not curdle when added) stir in.
Stir heavy cream in slowly.
On sauté bring to low bubble then add in the butter/flour and stir until it has melted and thickened the sauce.
Add turkey and stir to combine.
Serve by itself, with some biscuits, or pie crust.
Amount Per Serving Calories 736Total Fat 39gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 15gCholesterol 162mgSodium 9445mgCarbohydrates 63gFiber 8gSugar 16gProtein 35g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
This Turkey Pot Pie is a quick and easy way to use up some of that leftover turkey from Christmas or Thanksgiving.
This Leftover Turkey Breast Pot Pie in Instant Pot is truly an easy and delicious pot pie. Tender pieces of turkey are served up together with vegetables and a rich creamy sauce. You can top it with some form of biscuit topping and it’s an easy and delicious family meal any day of the week or weekend.
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