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Turkey Pot Pie I
Turkey Pot Pie I
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Savor a comforting homemade turkey pot pie with savory leftovers and aromatic seasonings!
Ingredients:
  • 1 recipe pastry for a (10 inch) 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
  • salt and pepper to taste
  • 2 cubes chicken bouillon
  • 2 cups water
  • 3 potatoes, peeled and cubed
  • 1.5 cups cubed cooked turkey
  • 3 tablespoons all-purpose flour
  • 0.5 cup milk
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C). Roll out the bottom pie crust, gently press it into a 10-inch pie pan, and let it rest.
  • In a large skillet over medium heat, melt 2 tablespoons of butter. Add in onion, celery, carrots, parsley, oregano, salt, and pepper. Sauté until vegetables are tender. Pour in bouillon and water, bring to a boil, then add potatoes. Cook until potatoes are tender yet slightly firm.
  • Melt the remaining 2 tablespoons of butter in a saucepan. Combine turkey and flour, then add milk and heat. Mix turkey mixture with vegetables, thicken the mixture, and let it cool slightly. Pour into the unbaked pie shell. Roll out the top crust, place on filling, flute edges, and make 4 slits for steam.
  • Start by baking in a preheated oven for 15 minutes. Then, lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes, or until the crust turns a beautiful golden brown.

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