Turkey Pot Pie I
Turkey Pot Pie I requires around 1 hour and 20 minutes from start to finish. This recipe makes 10 servings with 127 calories, 6g of protein, and 6g of fat each. For 36 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1183 people have made this recipe and would make it again. If you have dried parsley, turkey, potatoes, and a few other ingredients on hand, you can make it. It is brought to you by Allrecipes. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. Curry Turkey Pot Pie With Homemade Butter Pie Crust, Turkey Pot Pie, and Turkey Pot Pie are very similar to this recipe.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
4 tablespoons butter, divided
2 carrots, diced
2 stalks celery, chopped
2 cubes chicken bouillon
3 tablespoons dried parsley
3 tablespoons all-purpose flour
1/2 cup milk
1 small onion, minced
1 teaspoon dried oregano
3 potatoes, peeled and cubed
salt and pepper to taste
1 1/2 cups cubed cooked turkey
2 cups water
Equipment:
oven
pie form
frying pan
sauce pan
Cooking instruction summary:
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside. 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. 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. 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. Kitchen-Friendly View
Step by step:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
3. 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.
4. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour.
5. 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.
6. 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.
7. 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.
Nutrition Information:
covered percent of daily need
