turkey pot pie
(1 rating)
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!
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(1 rating)
yield
4 cups enough for 8 servings
method
Bake
Ingredients For turkey pot pie
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2/3 cmushrooms, chopped
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1/4 cfinely chopped onion
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1/2 cchopped celery
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1/2 cchopped carrots
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2 cpotatoes, cubed
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1 cturkey, chopped
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1 cfrozen peas
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2 cchicken broth
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1/2 chalf and half
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2 Tbspflour
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4 Tbspolive oil
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pie crust
How To Make turkey pot pie
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1Pre-heat oven to 400 degrees.
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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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3Add carrots and 1 tbsp olive oil. Saute 1-2 minutes.
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4Add potatoes & remaining olive oil and saute another 5 minutes.
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5Add chicken broth & simmer until vegetables are tender-crisp but retain their bright color.
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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