Made Turkey Pot Pie!
Love leftover turkey! Today I made a turkey pot pie!
Turkey Pot Pie
Ingredients
- 1 box refrigerated pie crusts softened as directed on box
- 1/3 cup butter or margarine
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 14 Ounces Chicken Broth
- 1/2 cup milk
- 2 1/2 cups shredded cooked turkey
- 2 cups frozen mixed vegetables thawed
Instructions
-
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
-
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.
-
Stir in flour, salt and pepper until well blended.
-
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
-
Stir in turkey and mixed vegetables. Remove from heat.
-
Spoon into crust-lined pie plate.
-
Top with second crust; seal edge and flute. (Cut slits in several places in top crust.)
-
Bake 30 to 40 minutes or until crust is golden brown.
-
During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
-
Let stand 5 minutes before serving.
       |
|
|
|
