Turkey Pot Pie

What to do with left over turkey besides tons of sandwiches.. my boyfriend doesn't care for turkey soup. He says it tastes too "thick". I don't know. I even tried making it different this time, but still to no prevail. So, I make turkey pot pie! It sounds like a lot of work, but it really isn't. I had this made in about 10-15 minutes including the time it took me to dice up the turkey. This is the recipe I always use from All Recipes. I used canned potatoes to make it that much faster also. This time I only had 1 pie crust, so I only topped it with pie crust, however normally I would use one for the bottom also. This recipe can be used for one very big pie or two regular sized ones. Use whatever ingredients you like! Check it out here:
Turkey Pot Pie
4 cups of diced turkey
Desired vegetables
(I used 1 can of diced potatoes, 1 can of corn and 1 can of peas)
2/3 cups of flour
1 3/4 cups of chicken stock
1 1/3 cups of milk
Pie crusts
(2 for 1 pie, or 4 for 2 pies)

Preheat oven to 425° F
Combine flour, chicken stock and milk together until there are no lumps. Combine in saucepan with vegetables. Heat until just boiling.
Fit pie crusts onto bottom of pie pan (I used a large pyrex instead since I was only making 1 pie). Spoon all or half the filling (depending on how many pies you are making) into the pie shell. Top with other pie crust. Pinch together the sides of each pie crust and cut several slits into the pie crust for venting.
Bake in oven for 30-35 minutes. Cool for 10 minutes before serving. Serve!
(If making one big pie, it may need slightly longer to ensure it gets heated through out.)

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