Turkey Pot Pie

Recipe by debbiec
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.