Turkey Pot Pie!
Comfort food with mushrooms, onions, carrots, celery, potatoes, and lots of LOVE! I did make this in a deep pie dish. If you don't have one use a regular one but place a cookie sheet under to catch any drippings while baking.
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INGREDIENTS
Nutrition- 2prepared pie crusts
Filling
- 3tablespoons butter
- 1
- 1⁄2cup diced celery
- 1cup sliced carrot
- 1cup diced potato
- 8ounces sliced mushrooms
- 3
- 1tablespoon chopped parsley
- 1teaspoon fresh thyme leave
- 1pinch red pepper flakes
- 1⁄4teaspoon ground sage
- salt and pepper
- 3tablespoons flour
- 2cups turkey broth
- 2cups diced turkey meat
Pie crust Topping
- 1⁄8teaspoon poppy seed
- 1pinch seasoning salt
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DIRECTIONS
- Place one pie crust in a pie plate.
- Preheat oven to 425°F .
- In a large pan melt butter add onion, celery, carrots, potatoes, mushrooms and garlic.
- Sauté for 5 minutes stirring frequently.
- Season with parsley, thyme, pepper flakes, sage, salt, & pepper.
- Sprinkle the sautéed mixture with flour and stir to mix evenly.
- Add turkey stock and simmer for 5 minutes.
- Pour the thickened mixture into the prepared pie plate. Top with the second crust and crimp sides to seal.
- Cut a couple slits in top so steam can be released. Slightly wet top and sprinkle with
- Flavored Seasoned Salt (Recipe #8217) and poppy seeds.
- Bake for 15 minutes then lower oven temperature to 350°F . Bake for 45 more minutes.
- Remove from oven and let rest 15 minutes before slicing.
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