Turkey Pot Pie
Turn that leftover Thanksgiving turkey into something new and delicious! This turkey pot pie recipe will have everyone asking for seconds.
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Servings: 6
Equipment
- Stove
- Oven
Ingredients
- 1 refrigerated pie crust
- 4 tbsp butter divided
- 1 small onion minced
- 2 stalks celery chopped
- 2 carrots diced
- 3 medium size potatoes peeled and cubed
- 1 ½ cups cooked turkey shredded or cubed, however you prefer
- 3 tbsp dried parsley
- 1 tsp dried oregano
- 2 cubes chicken bouillon
- 3 tbsp all purpose flour
- 2 cups water
- ½ cup milk - I used skim
Instructions
- .Preheat oven to 400 degrees.
- Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
- 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 bouillon and water. Bring mixture to a boil.
- Stir in the potatoes, and cook until tender but still firm.
- In a different 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 the unbaked pie shell.
- Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350 degrees, and continue baking for 20 minutes, or until crust is golden brown.
- Enjoy!
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