I found this recipe on Allrecipes a few years back. It is one of our favorites and a great way to use up turkey leftovers. As I have said before, I tend to be a home made pie crust snob, but when it comes down to it, buying store bought pie dough just makes things so much easier.
Turkey Pot Pie
1 recipe for a double crust pie
4 tablespoons
butter, divided
1 small
onion, minced
2 stalks
celery, chopped
2
carrots, diced
3 tablespoons
dried parsley
1 teaspoon
dried oregano (or any other dried herbs. I use thyme and basil sometimes.)
salt and pepper to taste
2 cubes
chicken bouillon (or equivalent of chicken base or stock, etc.)
2 cups
water
2
potatoes, peeled and cubed
1 1/2 cups
cubed cooked turkey
3 tablespoons
all-purpose flour
1/2 cup
milk
Preheat oven to 425 degrees F (220 degrees C). 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 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 F
(175 degrees C), and continue baking for 20 minutes, or until crust is
golden brown.
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