Turkey Pot Pie The Best Recipes

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Turkey Pot Pie

"A best way to expend left over turkey. This pie tastes yummy, and will feed up to 8 hungry humans."

Ingredients :

1 recipe pastry for a (10 inch) double crust pie
four tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to flavor
2 cubes bird bouillon
2 cups water
three potatoes, peeled and cubed
1 half cups cooked turkey, cubed
3 tablespoons all-cause flour
1/2 cup milk

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

Preheat oven to 425 degrees F (220 tiers C). Roll out backside pie crust and area in the 10 inch pie pan and set apart.
Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are tender. Stir in the bouillon and water. Bring combination to a boil. Stir within the potatoes, and cook till gentle but nonetheless company.
In a medium saucepan, soften the closing 2 tablespoons butter. Stir within the turkey and flour. Add the milk, and warmth via. Stir the turkey mixture into the vegetable combination, and cook till thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and region on pinnacle of filling. Flute edges, and make four slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 stages F (one hundred seventy five levels C) and preserve baking for 20 minutes, or till crust is golden brown.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, prepare dinner it evenly, and make smooth-up less complicated.

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