Leftover Turkey Breast Pot Pie in Instant Pot
Leftover turkey breast, aging carrots, a bag of old russets, and a spoiling onion begging to be used. It became this quarantine dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner Recipes
Ingredients
Units
Scale
- 1 1/2 cup Better Than Bouillon chicken broth
- 4 cups peeled and cubed potatoes
- 1 1/2 cup shredded carrots
- 1 medium minced onion
- 2 celery minced stalks
- 2 cups cooked turkey
- 1 tsp seasoned salt
- 1/2 tsp pepper
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- 1 tsp minced garlic
- 1 cup peas, frozen
- 3/4 cup heavy cream or half and half **
- 4 tbsp butter
- 4 tbsp flour
Instructions
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.
Notes
**We made one change to the recipe instead of using ¾ cup cream we used ¼ cup white wine and ½ cup of cream.
Prepared, tried, and tested Beverley Bella from SA Tasty Recipes – Saffas Daily Recipes
Tried this recipe? Mention @_EsmeSalon or tag #shareEScare
Nutrition
- Serving Size: 1
- Calories: 736
- Sugar: 16
- Sodium: 9445
- Fat: 39
- Saturated Fat: 21
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 63
- Fiber: 8
- Protein: 35
- Cholesterol: 162
