Ready in 45 minutes
Wonderful savory home-cooked one-dish meal that is perfect for the day after Thanksgiving or anytime it is cold or stormy outside.
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.
jillyfish 1y agoThis recipe is fantastic! I freeze some of the filling for another pie a couple months later.
leannschlechtylohi 1y agoThis recipe was so easy and so delicious! Can't beat that!
RecipesRock 2y agoFantastic Recipe! The whole family loved it.
wellnesswoman 2y agoAwesome recipe. The best pot pie recipe I have ever used. So good, I believe, because of all the wonderful fresh ingredients. Thank you for sharing this!
Kimboslice1960 2y agoI have leftover roasted chicken...gonna use to make this tomorrow....I've made this before....very good....gonna make individual pies tho...
MBear22 3y agoGreat!
melodyhamelund 3y ago
diydame 3y ago
klindower 3y agoi made no changes to the recipe and it was delicious. this is going into my recipe box to make often.
idydell 3y ago