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Last night I started making a turkey pot pie around nine at night. I had pretty much snacked my way through the afternoon, didn’t have any official dinner, and decided in that instant that I couldn’t wait until tomorrow for a warm, comforting pot pie. So I defrosted the leftover turkey breast, rounded up the veggies I had on hand, and luckily found some store bought reduced fat biscuits that saved me from having to attempt homemade biscuits. After that it couldn’t be easier. Throw in whatever veggies you like, sweet potato and cremini mushrooms would be dreamy, a protein of your choice, some herbs, and in about 30 minutes you will have a delicious pot pie. And if you are anything like me and sometimes make too much filling as you toss in everything in your fridge, just add some more broth and eat what’s left as soup or make and freeze another pie for later.
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