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Thursday, March 22, 2012

Turkey Pot Pie

Recipe found on

I have an easy and a hard version of turkey pot pie.  This recipe is the hard one and is not for your impatient baker.  It takes a lot of time to work this recipe up but it's oh so worth it!  You can use the store bought crust if you run out of time but it's so worth it to go the extra mile and just make it from scratch.  I usually only have turkey on hand around Thanksgiving.  Shredded chicken works great as a substitute.

Turkey Pot Pie I

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 8

1 recipe pastry for a (10 inch) double
crust pie
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 to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a
10 inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery,
carrots, parsley, oregano, and 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. Cool slightly, then 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.
4. 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

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