A family favorite !!!
I'm sharing the recipe as I received it, then my variations are at the bottom.
Turkey Pot Pie
1 double pastry crust
1/4 cup butter divided
1 onion, minced
2 stalks celery, chopped
2 carrots, chopped
3 Tbsp. dried parley
1 tsp. dried oregano
salt & pepper to taste
2 chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 & 1/2 cups cubed cooked turkey
3 Tbsp. all purpose flour
1/2 cup milk
1. Preheat oven to 425 f (220 c). Roll out bottom pie crust and lay into a 10 inch pie pan, set aside.
2. Place 2 tablespoons of butter into a large skillet. Add onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bullion and water. Bring mixture to a boil. Stir in potatoes and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons of butter. Stir in turkey and flour. Add milk and heat through. Stir turkey mixture into the the vegetable mixture and cook until thickened.
4. Pour mixture into the unbaked pie shell. Roll out the top crust and place in the filling, flute edges and make slits on top to let out steam.
5. Bake in a preheated oven for 15 minutes. Reduce oven temperature to 350 f (175 c) continue baking 20 minutes until crust is golden brown.
Now this is my variation.
-My pie shell is usually the pre-made Pillsbury brand, I know how to make my own pie crusts but this is just too easy.
-I use 1 can of Swanson's chicken broth instead of the water and bullion
-I omit the celery and add a bit more potato and some frozen corn kernels.
- I grate my carrots instead of chopping, smaller pieces mean the kids will actually eat it.
-When I don't have roasted turkey left over from a holiday meal I will buy a thick chunk of oven roasted deli turkey (about 1/2 inch thick) and cube it, that works too.