Turkey Pot Pie
chunks of turkey meat and mixed vegetables in a thick creamy sauce, baked in a pie crust to perfection. This is comfort at it's best.
Servings 8
Calories 569kcal
Cost $5
Equipment
- Deep dish pie plate If you do a store bought crust, it often comes ready in a tin. If that's the case, you won't need a pie plate.
Ingredients
- 1/3 cup butter 5 1/3 tablespoons
- 1/3 cup flour
- 1/3 cup onion diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chicken or turkey broth
- 2/3 cup milk
- 2 1/2 cups turkey cut into bite size pieces
- 2 cups frozen mixed vegetables
- 2 pie crusts deep dish is best
Instructions
- Melt butter in a skillet.
- Add the onions, flour, salt and pepper.
- Stir for about 1 minute until thick and bubbly.
- Add broth and milk.
- Bring to a boil, stirring constantly, until thickened (about 2-3 minutes).
- Add turkey and vegetables, stir well.
- Pour into pie crust.
- Top with the other pie crust.
- Crimp edges, and cut 4 slits in the center to vent.
- Bake at 425 for 35-45 minutes.
- Let stand 15 minutes before serving.
Notes
- Deep dish pie crust is recommended as this makes a lot of filling.
- Use a pie shield, or tent with foil if the crust is browning too quickly.
- Use chicken for a chicken pot pie. Diced cooked chicken or rotisserie chicken works perfectly.
- Allowing the pie to stand after baking helps the filling to firm up, so it doesn't run all over when you serve it.
Nutrition
Calories: 569kcal | Carbohydrates: 33g | Protein: 58g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 152mg | Sodium: 1134mg | Potassium: 822mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2637IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg
