turkey pot pie
I made this for dinner yesterday with some of our leftover turkey. It was delicious! I used half the filling to make 2 pies and froze the rest for another time. 1 pie serves 2 so I froze the other one to have when I don't feel like cooking!
prep time
cook time
method
Bake
yield
4 cups enough for 8 servings
Ingredients
- 2/3 cup mushrooms, chopped
- 1/4 cup finely chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 cups potatoes, cubed
- 1 cup turkey, chopped
- 1 cup frozen peas
- 2 cups chicken broth
- 1/2 cup half and half
- 2 tablespoons flour
- 4 tablespoons olive oil
- - pie crust
How To Make turkey pot pie
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Step 1Pre-heat oven to 400 degrees.
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Step 2Saute mushrooms in 2 Tbsp olive oil for 2 minutes. Add onion & celery and continue to saute until onions are translucent.
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Step 3Add carrots and 1 tbsp olive oil. Saute 1-2 minutes.
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Step 4Add potatoes & remaining olive oil and saute another 5 minutes.
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Step 5Add chicken broth & simmer until vegetables are tender-crisp but retain their bright color.
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Step 6Whisk half & half and flour together. Slowly add to the broth mixture. Gently stir until thickened. Stir in turkey and frozen peas. Remove from heat.
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Step 7Spoon filling into crust-lined dish. (I use a deep individual casserole dish) Cover with top crust. Crimp to seal edges. Cut steam vents in top crust.
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Step 8Place pies in oven and immediately decrease oven temp to 375 degrees. Bake until crust is golden and gravy just begins to bubble through the steam vents.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Turkey
Category:
Savory Pies
Tag:
#Quick & Easy
Ingredient:
Turkey
Method:
Bake
Culture:
American
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