Turkey Pot Pie

Turkey Pot Pie might be just the main course you are searching for. This recipe makes 8 servings with 728 calories, 23g of protein, and 42g of fat each. For $2.06 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Many people made this recipe, and 17134 would say it hit the spot. This recipe from Pink When requires white pepper, italian seasoning, green beans, and turkey. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is awesome. Curry Turkey Pot Pie With Homemade Butter Pie Crust, Turkey Pot Pie, and Turkey Pot Pie are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Step 1: Preheat oven to 425 degrees. Melt the butter and add the celeryand onion to a medium pot and saute over medium heat for about 8 minutes.Step 2: Stir in 2/3 cup flour, salt and pepper, celery seed, onion powder, garlic powder, and Italian seasoning. Slowly whisk in the chicken broth and milk, stirring constantly until the the mixture begins to thicken and then simmer lightly until thickened. Remove from heat and mix with the drained vegetables and turkey.Step 3: Fill two pie crusts with your turkey and vegetable mixture. Carefully top each pie with another pie crust, pinching the sides together. Cut several small slits into the top of the pie crust to allow the pies to vent while cooking.Step 4: Bake uncovered in the preheated oven until the pies are golden brown, about 30 minutes. If the tops of the pies are browning too quickly, place a sheet of foil over the pie crusts and continue to bake. Cool for about 10 minutes before serving.This has to be one of the most delicious pot pie recipes I have ever tasted! What a great way to use up that leftover turkey. Another great substitution for turkey would also be to use a Rotisserie chicken. MMmmmm. I will be trying that soon.Have you ever tried a pot pie recipe? What about a Turkey Pot Pie Recipe? Make sure to save this one for those cold and snowy days ahead!JOIN 500,000 SUBSCRIBERS!Join over 500,000 others who follow PinkWhen on Social Media, the PinkWhen blog, and email. Sign up to receive exclusive bonuses like this FREE Simple Fit Dinners Ebook.Don't wait! You won't want to miss a thing.Success! Now check your email to confirm your subscription and download your FREE ebook.There was an error submitting your subscription. Please try again.First NameEmail AddressSubscribePowered by ConvertKit

 

Step by step:

1. Preheat oven to 425 degrees. Melt the butter and add the celeryand onion to a medium pot and saute over medium heat for about 8 minutes.Step 2: Stir in 2/3 cup flour, salt and pepper, celery seed, onion powder, garlic powder, and Italian seasoning. Slowly whisk in the chicken broth and milk, stirring constantly until the the mixture begins to thicken and then simmer lightly until thickened.

2. Remove from heat and mix with the drained vegetables and turkey.Step 3: Fill two pie crusts with your turkey and vegetable mixture. Carefully top each pie with another pie crust, pinching the sides together.

Cut several small slits into the top of the pie crust to allow the pies to vent while cooking.Step 4

1. Bake uncovered in the preheated oven until the pies are golden brown, about 30 minutes. If the tops of the pies are browning too quickly, place a sheet of foil over the pie crusts and continue to bake. Cool for about 10 minutes before serving.This has to be one of the most delicious pot pie recipes I have ever tasted! What a great way to use up that leftover turkey. Another great substitution for turkey would also be to use a Rotisserie chicken. MMmmmm. I will be trying that soon.Have you ever tried a pot pie recipe? What about a Turkey Pot Pie Recipe? Make sure to save this one for those cold and snowy days ahead!JOIN 500,000 SUBSCRIBERS!Join over 500,000 others who follow Pink

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Nutrition Information:

covered percent of daily need

 

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