Monday, November 28, 2016

Turkey Pot Pie


  • 2 piece Pie Crust aka a Top & Bottom either purchased or make your own.
  • 1/3 Cup Butter
  • 1/3 Cup Chopped Onion
  • 1/3 Cup Flour
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 14 ounces Chicken Broth - Using Chicken Bouillon to make a 'broth' works just fine as that's what I do most years
  • 1/2 Cup Milk
  • 2 1/2 Cups Shredded Turkey
  • 2 Cups Veggies - I do 1/2 Corn and 1/2 Peas

Step one:

Melt Butter in pan and cook onions until they are soft. Make sure to stir often.

Step two:

Add flour, salt and pepper to onion/butter mixture.
Stir until well blended.

Step three:

Add milk and broth.
Stir often until mixture thickens.

Step four:

Add veggies to mixture.
Add turkey to mixture.
Combine evenly.

Step five:

Pour into deep dish pie dish. (Mine is super deep my supposed deeper dishes for when I do pie cannot hold this you need a serious deep dish. If you used pre-made pie dough then I suggest rolling it out a little thinner so it fits better.)

 Step 6:

Cover pie with top pie crust and cut slits. The slits are needed!

Step 7:

Cover edges with foil.
Cook for 35 minutes at 425°F
Remove foil from edges and continue to cook for 15 minutes.

Step 8:

Remove from oven and let cool 5-10 minutes.

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