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Turkey Pot Pie

Turkey Pot Pie

Cost $15, save $20

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Pastry and Dough

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

  • Dairy

    • 🧈 4 tablespoons butter
    • 🥛 ½ cup milk

  • Vegetables

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

  • Herbs and Spices

    • 3 tablespoons dried parsley
    • 1 teaspoon dried oregano
    • 🧂 salt and pepper to taste

  • Poultry

    • 1 ½ cups cooked turkey, cubed

  • Staples

    • 2 cubes chicken bouillon
    • 2 cups water
    • 3 tablespoons all-purpose flour

STEPS

1

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.

2

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 vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

3

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened.

4

Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

5

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

NUTRIENTS

Per 1 serving

🔥

481

Calories

  • 14
    Protein
  • 45
    Carbs
  • 27
    Fats

💡 For a healthier version, try using whole wheat pastry dough and low-fat milk.This recipe is an excellent way to use leftover turkey from holiday meals.To save time, prep vegetables in advance and store them in the fridge.For added flavor, use fresh herbs like thyme or rosemary.