Turkey Pot Pie A La Kat

Ingredients

• Servings: 1
• 1 (15 ounce) package pastry for a 10-inch double crust pie
• 2 teaspoons canola oil
• 1 small onion, minced
• 2 carrots, diced
• 1 stalk celery, finely chopped
• 2 tablespoons dried parsley
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 tablespoon butter
• 2 cups low-sodium chicken broth
• 1 cup peeled and cubed sweet potato
• 1 cup frozen green peas
• 1 tablespoon butter
• 2 cups cubed cooked turkey
• 3 tablespoons all-purpose flour
• 2/3 cup milk
• 1 stalk celery, finely chopped

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 40 mins


• preheat oven to 425 degrees f (220 degrees c). press pie crust pastry into the bottom of a 10-inch pie dish; reserve top crust.
• heat canola oil in a large skillet over medium heat; cook and stir onion, carrots, celery, parsley, oregano, salt, and black pepper until vegetables are slightly tender, about 5 minutes. stir in 1 tablespoon butter until melted. pour in chicken broth and bring to a boil. add sweet potato; simmer until tender, about 15 minutes. stir in peas; reduce heat to low.
• melt remaining 1 tablespoon butter in a saucepan over medium-low heat; cook and stir turkey and flour until turkey is heated through, about 5 minutes. pour milk into saucepan with turkey and bring to a simmer. transfer turkey sauce to vegetable mixture and continue to cook until thickened, about 10 minutes more. remove from heat and allow to cool.
• bake bottom crust in preheated oven until lightly browned, about 8 minutes. allow to cool for 5 minutes; pour turkey and vegetable mixture into crust. roll reserved top crust over turkey filling and pinch edges to seal. cut four slits in the top crust for steam to escape.
• return to oven and bake for 15 minutes. reduce oven temperature to 350 degrees f (175 degrees c) and continue to bake until crust is golden brown, about 10 minutes more.