Leftover Turkey Pot Pie with Cheddar Biscuit Crust - PCOS-Friendly Recipe
This Leftover Turkey Pot Pie with Cheddar Biscuit Crust is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 medium onion, cut into 1/2-inch pieces
- 2 large carrots, peeled and cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 1 large parsnip, peeled and cut into 1/2-inch pieces
- 1 teaspoon chopped thyme
- 3 Tablespoons unsalted butter
- 1/2 lb. mushrooms, trimmed and quartered
- 3 1/2 cups low sodium turkey or chicken stock
- 1/4 cup all-purpose flour
- 4 cups roast turkey (or chicken) meat, cut into 1/2-inch pieces
- 1 (10-ounce) package frozen baby peas, thawed
Instructions
- Combine the onion, carrots, celery, parsnip, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper in a wide, shallow (3- to 4-quart) pot set over medium heat. Stir until butter melts then cover and cook, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add the mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
- Sprinkle the vegetables with the flour and cook, stirring constantly, for 2 minutes. Stir in the stock, scraping up any brown bits, and bring it to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in the turkey, peas, and additional salt and pepper to taste.
- Transfer the filling to a 13-by-9-inch baking dish. (See Kelly's Notes.)
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Frequently Asked Questions
Yes, this Leftover Turkey Pot Pie with Cheddar Biscuit Crust recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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