You are here

Turkey Pot Pie

southern.chef's picture
Ingredients
  Canned chicken broth 21 Ounce, diluted
  Bay leaf 1
  Pepper white 1⁄2 Teaspoon
  Cubed potatoes 2 Cup (32 tbs)
  Frozen mixed vegetables 16 Ounce (1 Package)
  Stalk celery 1 , chopped
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Cubed cooked turkey 3 Cup (48 tbs)
  Hard cooked eggs 4 , sliced
  Pastry 1 (For 9 Inch Pie)
Directions

Combine broth, bay leaf, and pepper in a large Dutch oven, bring to a boil.
Add potatoes, cover, reduce heat to medium, and cook 5 minutes.
Add frozen vegetables and celery, return to a boil.
Cover, reduce heat, and simmer 8 to 12 minutes.
Remove bay leaf.
Drain and set aside, reserving broth.
Melt butter in a Dutch oven over medium heat, add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add reserved broth, cook, stirring constantly, until mixture is thickened and bubbly.
Stir in vegetables, turkey, and eggs, spoon mixture into a 2 1/2-quart casserole.
Place pastry over turkey mixture.
Trim edges, seal, and flute.
Roll out dough scraps, and cut into desired shapes.
Dampen with water, and arrange over pastry, if desired.
Cut slits in top of pastry to allow steam to escape.
Bake at 400° for 20 minutes or until golden brown.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Servings: 
6

Rate It

Your rating: None
4.05
Average: 4.1 (16 votes)