TURKEY POT PIE
I made this for dinner yesterday with some of our leftover turkey. It was delicious! I used half the filling to make 2 pies and froze the rest for another time. 1 pie serves 2 so I froze the other one to have when I don't feel like cooking!
Provided by Cindy Ruwe
Categories Savory Pies
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 400 degrees.
- 2. Saute mushrooms in 2 Tbsp olive oil for 2 minutes. Add onion & celery and continue to saute until onions are translucent.
- 3. Add carrots and 1 tbsp olive oil. Saute 1-2 minutes.
- 4. Add potatoes & remaining olive oil and saute another 5 minutes.
- 5. Add chicken broth & simmer until vegetables are tender-crisp but retain their bright color.
- 6. Whisk half & half and flour together. Slowly add to the broth mixture. Gently stir until thickened. Stir in turkey and frozen peas. Remove from heat.
- 7. Spoon filling into crust-lined dish. (I use a deep individual casserole dish) Cover with top crust. Crimp to seal edges. Cut steam vents in top crust.
- 8. Place pies in oven and immediately decrease oven temp to 375 degrees. Bake until crust is golden and gravy just begins to bubble through the steam vents.
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