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Homemade Turkey Pot Pie

Homemade Turkey Pot Pie

Cost $15, save $20

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Pastry

    • 1 recipe pastry for a (10 inch) double crust pie

  • Vegetables

    • 🧅 1 small onion, minced
    • 2 stalks celery, chopped
    • 🥕 2 carrots, diced
    • 🥔 3 potatoes, peeled and cubed

  • Spices & Herbs

    • 3 tablespoons dried parsley
    • 1 teaspoon dried oregano
    • 🧂 Salt to taste
    • 🧂 Pepper to taste

  • Bouillon & Liquid

    • 2 cubes chicken bouillon
    • 💧 2 cups water

  • Meat & Flour

    • 1 ½ cups cubed cooked turkey
    • 3 tablespoons all-purpose flour

  • Dairy

    • 🧈 4 tablespoons butter, divided
    • 🥛 ½ cup milk

STEPS

1

Preheat the oven to 425°F (220°C). Roll out bottom pie crust, press into a 10-inch pie pan, and set aside.

2

Melt 2 tablespoons butter in a skillet over medium heat. Add onion, celery, carrots, parsley, oregano, salt, and pepper. Cook and stir until vegetables are soft. Stir in bouillon and water. Bring to a boil. Stir in potatoes and cook until tender but still firm.

3

Melt the remaining 2 tablespoons butter in a saucepan. Stir in turkey and flour. Add milk and stir until heated through. Combine turkey mixture with cooked vegetable mixture. Cook until thickened, cool slightly.

4

Pour filling into the prepared unbaked pie shell. Roll out top crust and place on top. Flute edges and make 4 slits to allow steam escape.

5

Bake in the oven at 425°F (220°C) for 15 minutes. Then reduce heat to 350°F (175°C) and bake for another 20 minutes or until the crust is golden brown and filling is bubbling.

NUTRIENTS

Per 1 serving

🔥

482

Calories

  • 14
    Protein
  • 46
    Carbs
  • 27
    Fats

💡 Use leftover turkey to save cost.Cool the filling slightly before adding the top crust to avoid crust collapse.Ensure edges are tightly sealed and slits are made on top crust for steam escape.Pie can be prepared ahead and reheated in the oven for later serving.