Ingredients
-
2
-
4
-
1
-
2
-
2
-
3
-
1
-
-
2 1/4
-
2 - 3
-
1 1/2
-
3
-
1/2
-
-
Directions
Turkey Pot Pie, This was a recipe I was a little nervous trying as I am not a pie maker What a pleasant surprise- it turned out delicious and was a good stick to your ribs meal on a cool fall day Update- I tried it this year with the new Pillsbury refrigerated pie crusts, it turned out wonderful, see the photo I took!, Will this freeze well? Freeze cooked or uncooked?, Not sure yet! Just put everything together and THEN read the part at the end about it Being EXTREMELY important to completely cool the mixture before putting it in the crust 🙁 I only allowed it to cool slightly as indicated in the recipe Sure hoping I dont end up with a mushy pie after all this work!!! This is the first time Ive used this site-Im not used to their being additional steps at the end of the recipe after the damage has been done!!!
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Steps
|
1
Done
|
Preheat Oven to 425f (220c). |
|
2
Done
|
Melt 2 Tablespoons Butter in a Large Skillet Over Medium Heat; Add the Onion, Celery, Carrots, Parsley, Oregano, and Salt and Pepper. |
|
3
Done
|
Cook and Stir Until the Vegetables Are Soft. |
|
4
Done
|
Stir in the Broth. |
|
5
Done
|
Bring Mixture to a Boil. |
|
6
Done
|
Stir in the Potatoes, and Cook Until Tender but Still Firm. |
|
7
Done
|
in a Medium Saucepan, Melt the Remaining 2 Tablespoons Butter. |
|
8
Done
|
Stir in the Turkey and Flour. |
|
9
Done
|
Add the Milk, and Heat Through. |
|
10
Done
|
Stir the Turkey Mixture Into the Vegetable Mixture, and Cook Until Thickened. |
|
11
Done
|
Cool Slightly, Then Pour Mixture Into 1 Unbaked Pie Shell. |
|
12
Done
|
Cover With Remaining Crust. |
|
13
Done
|
Flute Edges, and Make 4 Slits in the Top Crust to Let Out Steam. |
|
14
Done
|
Place on a Cookie Sheet. |
|
15
Done
|
Bake in the Preheated Oven For 15 Minutes. |
