Turkey Pot Pie

Name: Turkey Pot Pie
Ingredients: 2 frozen deep dish pie shell, thawed (or homemade pastry for a double crust pie, or 1 box Pillsbury refrigerated pie crusts); 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; 2 1/4 cups chicken broth; 2 -3 potatoes, peeled and cubed; 1 1/2 cups cubed cooked turkey; 3 tablespoons all-purpose flour; 1/2 cup milk

13 ingredients

16 steps

Ingredients

2 frozen deep dish pie shell, thawed (or homemade pastry for a double crust pie, or 1 box Pillsbury refrigerated pie crusts)
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
2 1/4 cups chicken broth
2 -3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

Directions

1

Preheat oven to 425°F (220°C).
2

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
3

Cook and stir until the vegetables are soft.
4

Stir in the broth.
5

Bring mixture to a boil.
6

Stir in the potatoes, and cook until tender but still firm.
7

In a medium saucepan, melt the remaining 2 tablespoons butter.
8

Stir in the turkey and flour.
9

Add the milk, and heat through.
10

Stir the turkey mixture into the vegetable mixture, and cook until thickened.
11

Cool slightly, then pour mixture into 1 unbaked pie shell.
12

Cover with remaining crust.
13

Flute edges, and make 4 slits in the top crust to let out steam.
14

Place on a cookie sheet.
15

Bake in the preheated oven for 15 minutes.
16

Reduce oven temperature to 350°F (175°C), and continue baking for 20 minutes, or until crust is golden brown. Note- Cooling the filling before putting in pie shell is EXTREMELY important, if it is too hot it will make the crust mushy.