"BLACK FRIDAY" TURKEY POT PIE

Working retail for 20+ years means having something easy to heat at home for your own sanity and the hungry loved ones at home once the dust settles at work and as the weekend unwinds. This recipe makes enough for two pies using ingredients left over from the Thanksgiving day feast. Open a bottle of Beaujolais and enjoy!

Provided by Bordeaux

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Turkey Pot Pie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

Previous Next

Ingredients

1 tablespoon olive oil
1 ¾ cups diced onions
1 teaspoon minced garlic
1 (26 ounce) can cream of chicken soup
¼ cup white wine
2 teaspoons ground black pepper
1 teaspoon herbes de Provence
1 teaspoon poultry seasoning
½ teaspoon dried oregano
¼ teaspoon dried basil
salt to taste
4 cups cubed cooked turkey
1 ¼ cups diced potatoes
1 cup frozen peas
1 cup diced carrots
2 pastries for 9-inch double-crust pies

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Heat olive oil in a deep skillet over medium heat; cook and stir onions and garlic until onions are translucent, about 5 minutes. Add cream of chicken soup, wine, black pepper, herbes de Provence, poultry seasoning, oregano, basil, and salt to onion mixture and bring to a simmer; remove skillet from heat.
Gently stir turkey, potatoes, peas, and carrots into soup mixture until filling is evenly mixed.
Fit 2 pie crusts into two 9-inch pie dishes. Pour filling into the pie crusts and top each with a second pie crust, pinching the edges together to seal. Cut several slits in the top crust of each pie for ventilation.
Bake in the preheated oven until crusts are golden brown and filling is bubbling, 30 to 35 minutes. Cool pies for 10 minutes before serving.

Nutrition Facts : Calories 490 calories, Carbohydrate 40.1 g, Cholesterol 40.4 mg, Fat 27 g, Fiber 3.9 g, Protein 20.3 g, SaturatedFat 6.9 g, Sodium 782.4 mg, Sugar 2.8 g