Turkey Pot Pie
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 raw turkey breast
- 2 tablespoons olive oil
- 2 tablespoons dried thyme
- salt and pepper
- pie pastry (enough for a top and bottom crust)
- 4 tablespoons butter (approx, for frying)
- 1 small onion, minced
- 2 stalks celery, chopped
- 2 carrots, diced
- 1 tablespoon fresh thyme
- salt and pepper
- 2 1⁄4 cups chicken broth
- 2 -3 potatoes, peeled and cubed
- 3 tablespoons all-purpose flour
- 1⁄2 cup milk
directions
- Preheat oven to 350°F.
- Place raw turkey in a baking dish; pour oil over turkey, generously cover with dried thyme, salt, and pepper.
- Bake for 1 hour or until thoroughly cooked.
- Allow turkey to cool; cut into bite-sized cubes.
- Preheat oven to 425°F.
- Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, half the fresh thyme, salt and pepper.
- Cook and stir until the vegetables are soft.
- Stir in the broth.
- Bring mixture to a boil.
- Stir in the potatoes, and cook until tender but still firm.
- In a large saucepan, melt the remaining 2 tablespoons butter.
- Stir in the turkey and flour.
- Add the milk, and heat through.
- Stir the vegetable mixture into the turkey mixture, and cook until thickened.
- Cool slightly, then pour mixture into 1 unbaked pie shell.
- Cover with remaining crust.
- Make 4 slits in the top crust to let out steam.
- Bake in the preheated oven for 15 minutes.
- Reduce oven temperature to 350°F, and continue baking for 20 minutes, or until crust is golden brown and the gravy is bubbling.
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RECIPE SUBMITTED BY
I'm the Director of a small Ontario folk festival, a working artist, videographer, host, and jill-of-all-trades. I love good work, good friends, good wine, and good food.
I'm currently self-employed, and really enjoying it.
I like cooking, and especially baking from scratch. I tried making croissants for Christmas morning, and they worked beautifully!