Turkey Pot Pie
Turkey Pot Pie requires around 1 hour and 20 minutes from start to finish. This recipe makes 10 servings with 127 calories, 6g of protein, and 6g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have potatoes, oregano, chicken bouillon, and a few other ingredients on hand, you can make it.
Instructions
Preheat oven to 425 degrees F (220 degrees C).
Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
Place 2 tablespoons of the butter in a large skillet.
Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour.
Add the 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 F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.