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Turkey Pot Pie

posted in Food & Drink > Recipes
  • This pie tastes yummy, and will feed up to eight hungry people."
    This pie tastes yummy, and will feed up to eight hungry people."
  • 1 recipe pastry for a (10 inch) double crust pie
    4 tablespoons butter
    1 small onion, minced
    2 stalks celery, chopped
    2 carrots, diced
    3 tablespoons dried parsley
    1 tsp dried oregano

  • salt and pepper to taste
    2 cubes chicken bouillon
    2 cups water
    3 potatoes, peeled and cubed
    1 1/2 cups cooked turkey, cubed
    3 tablespoons all-purpose flour
    1/2 c milk

  • 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

  • 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.

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