Turkey Pot Pie The Best Recipes

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Tuesday, February 24, 2015

Turkey Pot Pie

"A ideal way to burn up left over turkey. This pie tastes yummy, and could feed up to 8 hungry people."

Ingredients :

1 recipe pastry for a (10 inch) double crust pie
four tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to flavor
2 cubes bird bouillon
2 cups water
3 potatoes, peeled and cubed
1 half of cups cooked turkey, cubed
3 tablespoons all-motive flour
1/2 cup milk

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

Preheat oven to 425 tiers F (220 degrees C). Roll out backside pie crust and place inside the 10 inch pie pan and set aside.
Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the veggies are gentle. Stir within the bouillon and water. Bring mixture to a boil. Stir inside the potatoes, and cook until soft however still company.
In a medium saucepan, soften the final 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat thru. Stir the turkey combination into the vegetable aggregate, and cook dinner till thickened. Pour combination into the unbaked pie shell. Roll out the top crust, and location on top of filling. Flute edges, and make four slits within the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 tiers F (a hundred seventy five tiers C) and preserve baking for 20 mins, or until crust is golden brown.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook it lightly, and make easy-up easier.

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