Saturday, October 15, 2011

Classic Turkey Pot Pie

Hey everyone!  Sorry it has been so long.  I've been doing a little cake project, and testing my mad decorating skills.  I will share some cake pics with you soon. 
I have a great dish to share today.  It is perfect for the cold weather that is rapidly approaching us!  I found this turkey pot pie recipe from Pillsbury, and it is one of the best comfort foods ever!  I don't even really like turkey that much, but this has converted me to at least enjoying it on occasion.  This would also be a great dish to make right after Thanksgiving to give you some serious Black Friday energy!

I used a ready-made pie crust.  Shame on me, but honestly it turns out perfectly every time.  Place in a 9-inch glass pie plate.

Melt butter in a large saucepan over medium heat.

Add some onion and cook for about two minutes, stirring frequently.

Stir in flour, salt, and pepper until well blended.  Then gradually stir in the broth and milk, cooking until thickened and bubbly.

Stir in turkey and frozen mixed veggies.  Remove from heat.  Spoon into crust-lined pie plate.  Top with second crust and seal edges.  Cut slits in top of pie.

Bake at 425 degrees F for 30-40 minutes or until crust is golden.  When pie is halfway done, cover edges with foil to prevent too much browning.  Let cool.  Voila!  You just made pot pie!

Classic Turkey Pot Pie
1 box refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz. chicken broth)
1/2 cup milk
2 1/2 cups frozen mixed vegetables, thawed
Heat oven to 425 degrees F.  Make pie crusts as directed on box for two-crust pie, using a 9-inch glass pie plate.  In a 2-quart saucepan, melt butter over medium heat.  Add onion; cook for 2 minutes, stirring frequently, until tender.  Stir in flour, salt and pepper until well blended.  Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in turkey and mixed vegetables.  Remove from heat.  Spoon into crust-lined pie plate.  Top with second crust; seal edge and flute.  Cut slits in several places in top crust.  Bake 30 to 40 minutes or until crust is golden brown.  During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.  Let stand 5 minutes before serving.
Source: Pillsbury

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