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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|Serving Size: 1 Serving (1012g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 217 (28%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 50mg||15 %|
|Sodium 2836.1mg||98 %|
|Potassium 1111.7mg||29 %|
|Total Carbohydrate 117g||34 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 109.5g|
|Protein 25g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 787
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