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Easy Turkey Pot Pie

Ingredients

  • 2 cups frozen peas, thawed

  • 1 cup frozen diced carrots, thawed

  • 1 cup sliced celery 

  • â…” cup butter 

  • â…” cup frozen pearl onions, thawed 

  • â…” cup all-purpose flour 

  • 1 teaspoon salt 

  • 1 teaspoon ground black pepper 

  • ½ teaspoon onion powder 

  • ½ teaspoon poultry seasoning 

  • 1 ¾ cups chicken broth 

  • 1 â…“ cups milk 

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

  • 4 (9 inch) unbaked pie crusts

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Directions

  1. Preheat an oven to 425 degrees.

  2. Place celery into a saucepan with 1 tablespoon of butter; cook until the celery is tender, about 4 minutes; set aside.

  3. Melt the remaining 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, onion powder, and poultry seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens.

  4. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

  5. 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.

  6. 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.

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