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Turkey Pot Pie Recipe

Don't know what to do with your leftovers? I'm all about re-purposing food so that it doesn't end up in the trash. Most common leftovers in my household are chicken or turkey - so I needed something quick and easy. That's when I found this awesome Turkey Pot Pie recipe on one of my go-to sites for easy dinner ideas (see link below for the original recipe). The recipe actually makes a large batch of the filling, so I end up freezing half of it for another day. Hope you enjoy this delicious meal!


INGREDIENTS:


  • 2 cups frozen peas and carrots

  • 2 cups frozen green beans

  • 1 cup sliced celery

  • 2/3 cup butter

  • 2/3 cup chopped onion

  • 2/3 cup all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1/2 teaspoon celery seed

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon Italian seasoning

  • 1 3/4 cups chicken broth

  • 1 1/3 cup milk

  • 4 cups cubed cooked turkey meat - light and dark meat mixed

  • 4 (9 inch) unbaked pie crusts


METHOD


  1. Preheat an oven to 425 degrees F (220 degrees C).

  2. Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

  3. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

  4. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

  5. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.


To view the original recipe, click here.

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