Turkey Pot Pie

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 frozen deep dish pie shell, thawed (or homemade pastry for a double crust pie, or 1 box pillsbury refrigerated pie crusts)
• 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
• 2 1/4 cups chicken broth
• 2 -3 potatoes, peeled and cubed
• 1 1/2 cups cubed cooked turkey
• 3 tablespoons all-purpose flour
• 1/2 cup milk

Recipe

• 1 preheat oven to 425°f (220°c).
• 2 melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper.
• 3 cook and stir until the vegetables are soft.
• 4 stir in the broth.
• 5 bring mixture to a boil.
• 6 stir in the potatoes, and cook until tender but still firm.
• 7 in a medium saucepan, melt the remaining 2 tablespoons butter.
• 8 stir in the turkey and flour.
• 9 add the milk, and heat through.
• 10 stir the turkey mixture into the vegetable mixture, and cook until thickened.
• 11 cool slightly, then pour mixture into 1 unbaked pie shell.
• 12 cover with remaining crust.
• 13 flute edges, and make 4 slits in the top crust to let out steam.
• 14 place on a cookie sheet.
• 15 bake in the preheated oven for 15 minutes.
• 16 reduce oven temperature to 350°f (175°c), and continue baking for 20 minutes, or until crust is golden brown. note- cooling the filling before putting in pie shell is extremely important, if it is too hot it will make the crust mushy.