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Thursday, December 29, 2005 Turkey Pot Pie

To save time, frozen pie crusts can be used.

10-inch Double Crust
4 tbsp butter, divided
1 small onion, minced
1 stalks celery, chopped
1/2 cup carrots, diced
1/2 cup frozen peas
3 tbsp dried parsley
1 tsp dried oregano
salt and pepper to taste
2 cups chicken broth
2 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tbsp all-purpose flour
1/2 cup milk

1. Preheat oven to 425F.

2. Melt 2 tbsp butter in a large skillet over medium heat; add the onion, celery, carrots, peas, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the chicken broth. Bring mixture to a boil.Add potatoes and cook until tender but still firm.

3. In a medium saucepan, melt the remaining 2 tbsp 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 four slits.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350F, and continue baking for 20 minutes, or until crust is golden brown.

Posted by Rae

Prepared by Rae :: 9:20 AM :: 0 comments Search the recipe box