This filling is also wonderful served over baked puff pastry shells or Texas toast instead of baking in a pie shell --- make two and freeze one for another meal! to save time you may cook the potatoes a day ahead and refrigerate, since the bouillon powder has a high sodium content do not add in any salt until the end of cooking ;-)
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
- In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
- Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
- Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
- Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
- Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
- Pour the mixture into the pie shell.
- Roll one pastry over top, seal and and flute the edges as desired.
- Using a small sharp knife make 3 slits into the top of the crust.
- Place the pie onto a baking sheet.
- Bake at 425 degrees F for 10 minutes.
- Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.
Nutrition Facts : Calories 634.7, Fat 37, SaturatedFat 14.7, Cholesterol 76.3, Sodium 772.5, Carbohydrate 53, Fiber 5.8, Sugar 2.9, Protein 23.1
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