TURKEY POT PIE

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Turkey Pot Pie image

This was a recipe I was a little nervous trying as I am not a pie maker...What a pleasant surprise- it turned out delicious and was a good stick to your ribs meal on a cool fall day. Update- I tried it this year with the new Pillsbury refrigerated pie crusts, it turned out wonderful, see the photo I took!

Provided by debbiec

Categories     Savory Pies

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

2 frozen deep dish pie shell, thawed (or homemade pastry for a double crust pie, or 1 box Pillsbury refrigerated pie crusts)
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper
2 1/4 cups chicken broth
2 -3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

Steps:

  • Preheat oven to 425°F (220°C).
  • Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and 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.
  • In a medium saucepan, melt the remaining 2 tablespoons 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.
  • Cool slightly, then pour mixture into 1 unbaked pie shell.
  • Cover with remaining crust.
  • Flute edges, and make 4 slits in the top crust to let out steam.
  • Place on a cookie sheet.
  • Bake in the preheated oven for 15 minutes.
  • Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.

Nutrition Facts : Calories 457.6, Fat 24.7, SaturatedFat 8.1, Cholesterol 49.8, Sodium 687.8, Carbohydrate 41.4, Fiber 3.4, Sugar 2.6, Protein 17.2

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