Turkey Pot Pie
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Ingredients
- 1 double crust pie pastry (10 inch)
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 3 Tbsp dried parsley
- 1 tsp dried oregano
- salt and pepper to taste
- 2 cups water
- 3 potatoes, peeled and cubed
- 1 1⁄2 cups cooked turkey, cubed
- 3 Tbsp all-purpose flour
- 1⁄2 cup milk
Directions
- Preheat oven to 425 degrees.
- Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
- Saute the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft.
- Stir in the water. Bring mixture to a boil.
- Stir in the potatoes, and cook until tender but still firm.
- In a medium pan, mix turkey and flour gently. Add milk and heat through.
- Stir the turkey mixture into the vegetable mixture, and cook until thickened.
- Pour mixture into the unbaked pie shell.
- Roll out the top crust, and place on top of filling.
- Flute edges, and make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20 minutes, or until crust is golden brown.