Turkey Pot Pie
Wonderful savory home-cooked one-dish meal that is perfect for the day after Thanksgiving or anytime it is cold or stormy outside."I had leftover turkey and so I tried this recipe. This recipe is so yummy. I thought there would be too much filling for my pie shell but it was ok. I added some poultry seasoning as well as 2 cups of turkey instead of 1.5 cups and a tad bit more milk. I think it would also be good with some mushrooms in there as well. I made my Aunt Sarah's pie crust for this recipe and it was perfect with this pie! You can find Aunt Sarah's Pie Crust recipe on big oven. Big Oven Recipe #175108" - lisacrooke
Yield: 4 Servings Ready in 45 minutes
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Verified by stevemur
|1 Pie crust; double|
|1 Onion; chopped|
|2 Carrot; chopped|
|2 stalksCelery; chopped|
|6 tablespoonParsley; fresh, chopped|
|1 tablespoonOregano; fresh, chopped|
|2 cChicken broth|
|2 Potato; cubed|
|1 cpeas; frozen|
|1 1/2 cTurkey; pre-cooked, chopped (or roasted chicken)|
Turkey Pot Pie Preparation
1. Preheat oven to 425 degrees F (220 degrees C). Place pie crust in the 9 or 10 inch pie pan and set aside.
2. Place 1 tablespoon of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the broth. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. Add in frozen peas.
3. In a medium saucepan, melt the remaining 1 tablespoon butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Place top pie crust on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.
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