This past year after Christmas dinner, I made a homemade turkey pot pie out of the left over turkey and it has been a hit ever since! So I have to share the recipe with you!
I used rolled up, ready pie shells by Pilsbury for the crusts.
I diced potatoes and browned chicken tenders.
1 recipe pastry for a (10 inch) double crust-(*I used ready make roll up pie crusts)
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced (*I used frozen peas and carrots mixture)
3 tablespoons dried parsley
1 teaspoon 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, (or chicken) cubed
3 tablespoons all-purpose flour
1/2 cup milk
1. Preaheat oven to 425 degrees F. Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
2. Place 2 tablespoons of 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 potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey (or chicken) 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 (or put on prepared crust) and place on top of filling. Flute edges, and make 4 slits in the top crust to let our steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for 20 minutes, or until crust is golden brown.
Prep Time: 20 Minutes
Cook Time: 1 hour
Ready in: 1 hour 20 minutes
I hope you enjoy it! My family certainly has!