Use Turkey Leftovers for a Fast Pot Pie

Use Turkey Leftovers for a Fast Pot Pie

If you have turkey leftovers after your Thanksgiving feast, you may be wondering about some additional easy leftover recipes. Me too! I really don’t like just plain reheated turkey. Y’all know those turkey leftovers do not taste the same the next day! But, I don’t want to waste all those turkey leftovers. 

This year, I decided to make a turkey leftovers easy pot pie. This recipe was pretty fast to throw together, used up a lot of the leftovers I had, and was ready in about 30 minutes. It was warm, filling, and delicious. You likely already have the ingredients on hand, too! I had turkey and potatoes left from our meal. I always have frozen mixed veggies in my freezer. I also always have cream of chicken and cream of mushroom soup. 

Use Turkey Leftovers for a Fast Pot Pie
Author: Crabby Housewife
  • Leftover turkey about 1/2 cup to a cup shredded - can mix light and dark
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3 Tablespoons heavy whipping cream can use milk if you don't have HWC
  • 1 diced and boiled potato
  • 1/2 bag frozen mixed vegetables
  • 1 package prepared refrigerated pie crusts
  1. Preheat oven to 400 degrees Fahrenheit (yes the box for pie crust will say 425, but ignore this).
  2. Lay out pie crusts so they come to room temperature.
  3. Shred leftover turkey.
  4. In a medium bowl, add the cans of cream soup.
  5. Add heavy whipping cream and stir until mixed thoroughly.
  6. Stir in salt and pepper.
  7. Fold in potatoes and frozen mixed vegetables.
  8. Lay one pie crust into about a 9" pie pan, pressing into the bottom. Trim to the edge of pie plate.
  9. Layer in the mixed filling.
  10. Roll the second pie crust across the top of the pie plate and punch extra crust on edges to create a scalloped edge.
  11. Cut six slits in the top of the crust for steam to vent.
  12. Bake in oven for 20 minutes.
  13. Pull the pie out and put edge guards or aluminum foil around the edges and place back in oven for 10 more minutes or until crust is golden brown.
  14. Allow to cool for 10 minutes after you take out of the oven, cut and serve.

I hope you all had an absolutely wonderful Thanksgiving. This turkey pot pie is so delicious and easy to make and it gives you another way to enjoy those leftovers without getting sick and tired of turkey too soon. Gobble gobble!


Lori Soard’s Dinner Plans: Jamaican Jerk Chicken, Caribbean Rice, Grilled Corn and Veggie Kabobs

Lori Soard’s Dinner Plans: Jamaican Jerk Chicken, Caribbean Rice, Grilled Corn and Veggie Kabobs

Do you ever have a hard time figuring out what you’ll cook for dinner? If you haven’t already signed up for my weekly mailing list, you can get a free copy of What’s For Dinner? which includes a 14-day menu rotation plan. However, I’m also thrilled to announce some new dinner plans I’ll be sharing here that feature a shopping list, recipes, and include the main dish and sides. I’ll even throw in dessert ideas occasionally.

If you don’t want to eat out but have no idea what to make, you can pull up one of my Dinner Plans, print out the shopping list, top on your way home from work and put something truly delicious on the table. Most of these recipes will be fairly healthy, too, but I may throw in an occasional one that is just plain yummy without worrying about calories, carbs, or fat.

These will always be dishes that I’ve cooked, tweaked and created something fabulous. If it isn’t fabulous, don’t worry, I won’t share it. Sometimes when you experiment as a cook, it is not great. Sometimes it is brilliant. My goal is to share only brilliance with you.

On the Menu

Today’s meal consists of:

  • Jamaican Jerk Chicken
  • Pineapple and Cilantro Rice (Caribbean Rice)
  • Veggie Kabobs
  • Grilled Sweet Corn with Grass-Fed Butter

Shopping List

Highlight just this portion and print to take to the store or pull up on your cell phone. Don’t worry, Crabby Housewife is mobile friendly and responsive, so you can pull this page up right on your smart phone or tablet. Cross off the items you already have in your pantry or freezer/fridge.

You’ll need:

  • 8 chicken breasts (you can also buy bag-o-chicken tenderloins for smaller pieces – 3 lbs. worth)
  • Box of Minute whole grain brown rice
  • Splenda brand brown sugar (less carbs, but you can use regular light brown sugar if you aren’t watching carbs)
  • Canola Oil (can sub peanut oil or grapeseed if you have Monsanto concerns)
  • Soy sauce
  • Red wine vinegar
  • 1 bunch green onions
  • Pineapple (1)
  • 4 Limes
  • 4-8 ears of corn
  • 2 jalapeno peppers
  • 2 o
  • Pre-made veggie kabobs (or if you want to save money, buy the veggies you love and just grill them up in a grill pan or put on metal skewers)
  • Garlic (2 heads but always good to have extra on hand)
  • Caribbean jerk seasoning
  • Sea Salt
  • Grass fed butter (it just tastes better, but can use regular butter if you must)
  • Aluminum foil

Prep the Meal

One of the hardest parts of putting a meal on the table can be all the prep work. I suggest things like pre-made veggie kabobs because you take them out of the package, throw them on the grill and you’re done. However, you can certainly do a little more prep work and make your own, plus it will save you money. It depends on your budget and how much time you want to put into cooking.

Step # 1: Make the Jerk Marinade

The first thing you should do is make your marinate so that your chicken breasts can be soaking up that flavor while you prep the other food. 

Jerk Marinade
Author: Crabby Housewife
  • 1/2 cup canola oil or substitute
  • 1/2 cup red wine vinegar
  • 1/2 cup soy sauce
  • Juice from 2 limes
  • Juice from 2 oranges
  • 1/4 cup brown sugar
  • 1/2 cup green onions
  • 2 jalepeno peppers diced
  • 1/4 cup fresh minced garlic a garlic press does wonders
  • 2 1/2 tablespoons Caribbean jerk seasoning
  • 2 teaspoons salt
  1. Mix oil, vinegar and soy sauce together in small bowl
  2. Squeeze juice from limes and oranges into mixture
  3. Add 1/4 cup brown sugar, salt, and jerk seasoning and stir until dissolved
  4. Add onions, garlic, and jalepeno and stir again
  5. Place chicken in bowl and pour marinade over. Refrigerate while you prep other food.

Step # 2: Prep the Kabobs and Corn

While your chicken is marinating, prep your veggie kabobs and corn on the cob.

If you bought ready made veggie kabobs, then you can add some seasonings or drizzle some Italian dressing on them. If you bought veggies, chop and place on the skewers.

To prep the corn, I do the following:

  • Remove husks and silks and soak for five minutes in water (I sometimes buy them prehusked to save more time)
  • Measure out sheets of aluminum foil to place the corn in. You’re going to make pockets, so they need to be good sized. Heavy duty foil does best on the grill.
  • Place an ear of corn on a piece of foil. Add two pats of grass-fed butter (trust me that the taste is worth the cost), salt and pepper. Now, make a little pocket but pull the edges straight up, folding in right, then left, and then rolling the top down.  Repeat for each ear of corn.

Step # 3: Preheat Your Grill

Don’t just start your grill and plop your food on it. It will cook so much better if you allow it to preheat and then turn the heat down as low as possible. 

Cook the Meal

I got lucky on this one. My husband grilled the food for me. Basically, you should start the corn first as it takes a while to cook. Place it on the upper rack. About ten minutes later, pull your chicken from the marinade and add your chicken to the lower rack. Finally, place the veggie kabobs on the upper rack (or lower for a few minutes if you have space).

Cook until the chicken is heated through or about 8 minutes on each side.

This should be enough chicken to easily serve 6-8 people. However, we typically have two, three, or four eating, depending on if our grown daughters are around, working, or eating elsewhere. So, tonight, he and I ate and I made lunches for him and oldest daughter for tomorrow. There is still enough left for another dinner or lunch.

I like to cook enough to do this because it means less occasions I have to cook and is a much thriftier way to prepare meals. You can buy chicken when it’s on sale for dishes like this and save a bundle, or purchase larger quantities from wholesale clubs. 

I hope you enjoy this meal that was inspired from my trip last summer to Jamaica. While there, we met Mama Carrie, our tour guide, and got to enjoy a meal overlooking the ocean. At that meal, they served us this amazing rice and Jamaican jerk pork along with some delicious fresh veggies. The skewers and corn were a bit different than what we ate there, but still went well and were in season locally for us.

Let me know if you make an adaptation or what you think. Follow my page on Facebook or Twitter to get updates about future posts.


Low Carb Raspberry Cheesecake Fat Bombs

Low Carb Raspberry Cheesecake Fat Bombs

As mentioned in my recipe for bacon ranch fat bombs that posted last week, I have been researching fat fasts and the benefits for diabetics and weight loss. You can read more about that in the post on bacon ranch fat bombs.

I also love a bit of sweet/sour for my treats and have seen a lot of recipes for things like cream cheese with Davinci SF syrup and artificial sweetener. Then, I saw a recipe for sugar free sour gummy worms, using gelatin and SF flavored Jello to roll them in for that sour taste. It got my wheels turning (dangerous, I know) and the result were these delicious little cheesecake bombs.

Fresh Raspberries or Not?

For the purposes of my fat fast, I chose to not add additional carbs with the raspberries, but if you are on a traditional low carb diet, you can add some berries and give these a richer flavor. Just mash up about 1/4 cup and stir them in along with the other ingredients listed below. Enjoy!

Low Carb Raspberry Cheesecake Fat Bombs
Author: Crabby Housewife
  • 8 ounces original cream cheese
  • 1 tablespoon liquid stevia
  • 1 small package of raspberry flavored sugar free Jello mix
  1. Allow cream cheese to sit out and soften for about an hour (you don't want to microwave it as it will be too runny to form into balls)
  2. Add liquid stevia and stir together completely (you can also sub Splenda or artificial sweetener of your choice - if you use a granulated sweetener, you'll need to add liquid, such as some vanilla extract)
  3. Form mixture into small balls and roll in the Jello mix powder.
  4. Place on a plate and cover with plastic wrap.
  5. Refrigerate for two hours.

These have the taste of cheesecake with a bit of added tang from the Jello. Give them a try. If you crave sour things, you won’t be disappointed. Your only problem will be trying not to gobble them all up.


Low Carb Gluten Free Cloud Bread

Low Carb Gluten Free Cloud Bread

As many of you know, I was diagnosed several years back as having prediabetes. I was able to get my numbers in the normal range by just making sure I cut back on sugar and didn’t eat carbs alone. However, a couple of weeks ago, I was feeling horrible. We had a very busy couple of months and had been eating out a lot and I’d been eating a lot of prepared and junky foods.

It is hard to explain how you feel when your blood sugar is high unless you’ve experienced it. The best way I can describe it is that feeling you get when you’ve gone 48 hours without sleep and you almost feel like you’re out of your own body. It is an almost dizzy, but not quite feeling. I immediately went home and took my blood sugar because it was the same feeling I’d had when I went to the doctor a few years back and found out it was running high.

Sure enough, it was about 150 that day, which isn’t crazy but is much higher than it should have been two hours after eating. I’ve met diabetes before. It runs on both sides of my family. It hurt my grandfather and he didn’t live long. It then attacked a cousin and he died from complications of it at a young age. I also don’t like medications. I prefer not to take any if I can help it and I sure don’t want to be on some of the diabetic ones that can cause some serious side effects.

So, I immediately cut all the refined carbs and starches out of my diet. I am currently only eating lean meats, berries, non-starchy veggies, healthy fats, nuts, and seeds. I may later add in some legumes but not just yet. I am also exercising every day.

My blood sugar is back down to almost normal, but is still running high in the mornings. I think, over time, that number will come back down, too. 

The one thing I miss so much is being able to have bread. So, when I saw Sugar-Free Mom’s recipe for cloud bread, I knew I had to give it a try. My picture of how mine turned out is at the top of this page. The screenshot of her web page with the recipe is below. Notice how mine is much rounder like a loaf of bread? It did fall and look just like her picture as it started to cool.

Screenshot of
Screenshot of

Now, I was a little worried because you have to create a non-sweet meringue to fold in. I have never been abI am thrilled to be able to add this bread (some people make it as rolls, but I want to do some bread things with it). I’m going to try:

  • Cloud bread grilled cheese
  • French toast with cloud bread
  • Sandwiches
  • Pizza crust out of thin cloud bread
  • Toast with my eggs

I hope you’re as excited as I am about cloud bread. Give Sugar Free Mom’s recipe a try.


Easy Taco Soup Supreme

Easy Taco Soup Supreme

If you’re like me, when cold weather hits, you are looking for something you can cook that is warm, filling, and tasty. You can only cook so much chili before everyone is tired of it. I was recently inspired to try taco soup after a lady at my church served it at a women’s meeting. However, the recipes I found online for it called for ingredients I didn’t have on hand. You know me… I decided to just make up my own recipe and call it “Easy Taco Soup Supreme” and see how it turned out. It was amazingly delicious and filling and will be a new favorite for my family. Continue reading Easy Taco Soup Supreme