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Saturday, February 20, 2016

Left-over Turkey Pot Pie

Ingredients

  • Servings: 8
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped mushrooms
  • 1 tablespoon minced garlic
  • 1/3 cup all purpose flour
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1 1/2 cups prepared turkey gravy
  • 1/2 cup water
  • 1/2 cup milk
  • 1 (14 ounce) package frozen mixed vegetables, thawed and drained
  • 3 cups cooked turkey, cubed
  • salt and ground black pepper to taste (optional)
  • 1 pastry for a 10-inch double crust pie

Recipe

    Preparation Time: 20 mins Cook Time: 56 mins Ready Time: 1 hr 26 mins

  • preheat oven to 425 degrees f (220 degrees c).
  • melt the butter in a large saucepan over medium heat. stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. stir in the flour, sage, and thyme until blended. pour in the gravy, water, and milk, stirring to blend. bring to a boil over medium-high heat; cook 1 to 2 minutes. stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
  • line a 10 inch pie plate with the bottom crust. pour in the turkey mixture. cover with the top crust. seal and crimp the edges. pierce top crust in a few places with a fork. cover the edges of the pie with strips of aluminum foil.
  • bake in preheated oven for 25 minutes. remove foil strips, and bake until crust is golden, about 20 minutes more. remove from oven, and rest 10 minutes before serving.

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